- 100% Sauvignon Blanc
Ibbotson Family Vineyard, Sauvignon Blanc 2019, Marlborough, New Zealand
A fabulous New Zealand Sauvignon Blanc from an award winning vineyard nestled in one of the best locations in Marlborough. The wine has aromas of passionfruit, melon and blackcurrant that combine with subtle mineral notes. The rich and full palate, is exquisitely balanced with vibrant notes of passionfruit, grapefruit and guava leading to a long mineral finish.
Great things come from small beginnings. In 1978 Neal and Judy Ibbotson were inspired to plant their own small plot of land in in the breathtaking vineyards of Marlborough. Their experience and expertise, combined with an abundance of passion, has led to the creation of some of New Zealand’s best vineyard sites.
As pioneers of Marlborough viticulture, they are now joined at the family winery by their three children and are producing world class wines. Senior winemaker Hamish Clark
has been a key member of the winemaking team since 2001. He has been awarded ‘Winestate Winemaker of the Year’ in 2017, 2014, 2011 and 2010, and is highly respected in the world of wine.
More about the Vineyard
The fruit is sourced from a selection of vineyards located predominantly in the lower Wairau subregion. This region is renowned for producing Sauvignon Blanc wines with a
heightened expression of flavour. These vineyards are 100% sustainable and the vines are trained using the Vertical Shoot Positioning (VSP) method. This is the most common
training system in the Marlborough region, as it helps to facilitate practices such as leaf removal, shoot removal and cluster thinning.
The vines are irrigated during the spring and summer months to avoid stress and are carefully monitored to ensure the balance between water stress and vine development is kept at optimal levels. Each vineyard block is harvested at optimum flavour maturity and physiological ripeness.
The grapes were transported to the winery quickly and immediately pressed in order to minimise skin contact. After cold settling, the juice from each batch was fermented at
cool temperatures, in stainless steel tanks with selected yeast strains. Each batch was assessed for quality and only the best components were selected for this premium blend. The wine was made in an unoaked style to preserve the purity of fruit and