Since the start of grape growing in Marlborough, the little South Island New Zealand province has been constantly outstanding in its field.
It was in 1986 that Marlborough Sauvignon Blanc ‘leapt’ on to centre stage capturing international interest and becoming the focus for wine connoisseurs and consumer alike.
The news was all over the world and people started to notice this New World wine region and began to inquire as to what it was producing and why it was so good.
The Marlborough Sun range reflects this ‘news’ aspect of Marlborough grape growing and the creation of a new story with every wine is part of the way to share the news.
The fruit was sourced from a number of specifically chosen low cropping vineyards from the Southern Valleys region of Marlborough.
Leading up to harvest each vineyard was closely monitored and tasted to determine when the flavours were at their optimum and harvested in the cool of the morning.
At the winery each batch (or vineyard) was held cold for five days prior to fermentation to help with colour and flavour extraction.
The juice was then inoculated with yeast for the primary fermentation and hand plunged during the height of fermentation.
When dry, each batch was gently pressed to tank, settled and then racked off light lees to stainless steel tanks.
The wine underwent 100 per cent malolactic fermentation before being blended, fined, lightly filtered and gently prepared for bottling.
This Pinot Noir can be enjoyed on release and will continue to develop complexity for the next three to four years.
