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The 2018 Upper Awatere Sauvignon Blanc is distinctly aromatic with lifted notes of blackcurrant bud and citrus filling the glass. There is an abundance of fruit weight on the palate which is structured and well balanced, with refreshing mineral acidity.
Only 10000 left in stock!
|When to Drink||Now|
|Producer||Clark Estate Wines Ltd|
|Pairing||It is great as an aperitif or with light meat and fish dishes.|
|Volume||75cl (Full Bottle)|
Clark Estate Sauvignon Blanc is a full zesty Sauvignon with refreshing blackcurrant notes.
Clark Estate Sauvignon Blanc is distinctly aromatic with lifted notes of blackcurrant bud and citrus filling the glass. There is an abundance of fruit weight on the palate which is structured and well balanced, with refreshing mineral acidity.
The Upper Awatere is known for its rugged soils, unforgiving climate and stunning Sauvignon Blanc flavours.
Strong winds, scorching daytime temperatures, and cool clear nights contribute to the development of the amazing flavours found in Sauvignon Blanc grapes. The single-vineyard Sauvignon Blanc is crafted by this terroir, creating wines that are pristine, refined and well balanced, with a strong sense of place.
The season started off warm and the vines were growing very fast. The canopy was very healthy and flush. Good rainfall late in the summer kept the vines healthy, allowing the vines to ripen the fruit through to harvest.
Crisp, flavoursome fruit was harvested in the cool of the night to retain the refreshing acidity and finesse before heading to the winery.
Every year our Sauvignon Blanc is picked over several nights and each parcel is harvested for specific flavours to compliment the final blend. These parcels are processed and fermented separately under cool conditions and left on yeast lees to mature.
After long careers as soldier and nurse, Peter & Jane bought a few sheep paddocks by the Black Birch Stream in the Awatere Valley and established 20 acres of Sauvignon Blanc, from scratch. From 1999 to 2002, the early days, they set about learning how to manage a vineyard. To help fund the venture Peter would often be working in Wellington during the week leaving Jane to train the 22,000 new vines on her own. They would work together all weekend spending the night in their old caravan.
In 2003: dark clouds and a silver lining – after two modest harvests the new crop was completely destroyed by a late spring frost with no grape income for another 18 months and more travel for Peter. Facing the reality of the hardship in operating a vineyard they faced the possibility of giving up. However, the story took a different turn and the hope of realizing their dream was renewed. In 2003 their son Simon Clark joined the team after completing his BVO and working vintages in Australia, Germany and New Zealand.
In 2003 they relocated an old villa from Blenheim to the vineyard and achieved Sustainable Wine Growing New Zealand accreditation and in 2007 daughter Sarah joined them in the sales and marketing role and her sister Jen also helps with wine dispatch.
In 2008 The Clark Estate/Boreham Wood label was born as they converted their entire crop into their own wine. With 12,000 cases and a global recession they had to get better at selling. By early 2009 the gamble paid off with major new export customers in the USA and Australia and a growth in sales in New Zealand. In 2012 Simon took the reins as head winemaker and they won their first gold medal for their Sauvignon Blanc setting the scene for the years to date with more medal winning wines.
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