Fruit for Stoneburn’s wines is harvested in the cool of the morning, then de-stemmed, crushed and lightly pressed. Great care is taken to handle the fruit as little as possible during these processes, thereby retaining fruit character and aroma. The juice is cold-settled, racked and fermented for around 28 days. The fruit from each vineyard is fermented separately in individual stainless steel tanks, then blended to create an inviting yet complex wine.
Intense aromas of tropical fruits balanced with fresh herbaceous notes. The palate is well-structured and refreshing, crisp with great acidity. A classic herbaceous and tropical Marlborough Sauvignon Blanc, the wine carries on long through the palate.
The 2016 has yet to be reviewed, but the 2015 received the following:
“Another wine that expresses this fine vintage in an unvarnished, straightforward way. It’s about the fruit flavours – ripe stonefruit, elderflower, citrus and flinty notes – and a well-honed blade of acidity. This Wairau-grown rendition offers fantastic value for money.”
5 stars & “Best Buy”, Cuisine Magazine, Issue 174, Jan/Feb 2016
“Mouthwatering lemon and green apple flavours are highlighted by fresh acidity, with pops of lime zest and lemon verbena on the finish.”
88 points, Wine Spectator, Oct 2016
“The 2015 Sauvignon Blanc has notes of gooseberries, fresh grapefruit and chopped herbs with a touch of wet pebbles. Medium-bodied, it has crisp acidity cutting through the intense citrus and vegetal flavours, finishing long.”
87 points, Robert Parker’s Wine Advocate, Feb 2016