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 harvested from a specifically chosen, naturally low cropping vineyards in the Hawke’s Bay and Marlborough region.
Stoney, free draining soils and a warm summer ensured these grapes reached full ripeness.
The fruit was cold soaked for four days to maximise flavour and colour extraction.
The juice was innoculated with a specialised yeast strain to complete fermentation and then hand plunged and pumped over to extract soft tannin, colour and flavour.
Aged with seasoned French oak, it underwent malolactic fermentation and ageing on lees for eight months.
Once ready, the wine was then blended, lightly fined and carefully prepared for bottling.
Excellent drinking now, this wine will continue to develop over the next five years.
Excellent drinking now, this wine will continue to develop over
the next five years.
