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Ra Nui Sauvignon Blanc

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Product Description

Ra Nui Sauvignon Blanc

Vintage: Current Vintage (Enquiries Welcome)

Colour Clear, brilliant pale lemon straw.

Aroma The nose explodes with passionfruit and mango characters together with concentrated aromas of tropical and ripe citrus fruit.

Palate On the palate, ripe tropical fruit, rich and bone dry with vibrant acidity and a lengthy finish.

Analysis Alc 13.5% Residual Sugar 1.2g/l

Region: Marlborough, NZ

Winemaker Steve Hotchin 

To make this wine Sauvignon grapes were sourced from two quite unique Wairau Valley vineyards. The Cob Cottage vineyard is our Ra Nui home block and lies in the south eastern corner of the Wairau Valley, just off main the road south of the township of Blenheim. The soil here is a mixture of gravel and sandy loam areas with some clay components. Our longtime growers and friends Meredith Lee and Brian Roughan run a small vineyard that lies between the township of Renwick, in the heart of the Wairau Valley, and the banks of the Omaka River. This vineyard is comprised of stony, free draining soils with natural low fertility.

Season 12/13
We had an average sort of spring in Marlborough with very low rainfall, as we headed into summer November was cool, sunny and dry with one severe frost that caused some damage. Summer was dry, with good sunshine hours and we were looking at an early vintage. We commenced our SB harvest on 5th April (12 days earlier than 2012) in the Cob Cottage vineyard and the final grapes were harvested 12th April in the Roughan Lee vineyard.
The Growing Degree Days for the season (July 12 – April 13) were 1,360 compared to the long term average of 1,340. In conclusion, an excellent vintage, a warm dry summer, with the only downside being the early morning November visit from Jack Frost.

As we judged the grapes at the optimum flavour profiles that we liked, then we harvested. Over a seven day period we picked our Sauvignon, immediately transporting grapes to the winery, into a receival bin and
straight into the press. All juice was then cold settled for 48 hours then racked, with gross lees separated, and the clear juice having an aromatic strain of yeast added. A long cool ferment then followed.
The wine was then left on fine lees prior to bottling. 95% of our SB fermentation and ageing was carried out in stainless steel tanks with the balance fermented and aged in French oak 225 litre barriques. The wine was then blended, cold stabilised and lightly filtered pre-bottling.

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