Sur Lie Aged, or aged on lees, the wine sees five years in the custody of John Belsham before its release.
John uses age-old methods, cutting edge kit and pristine fruit from his Awatere Valley estate. The result is a complex, bright, lengthy and sophisticated wine that belies its price and takes you on a sensory journey. A grand tour that charts five years of vinification over the course of a minute. The lees and age characters, so prominent at the beginning, yield to reveal fresh orchard fruit of peaches and citrus.
"This is the first release of a sauvignon that has been aged on the yeast lees to add extra texture and complexity. It’s an impressive wine with power, purity and citrus, lime zest, oyster shell, mineral and a very subtle nutty lees character. The perfect wine with freshly shucked oysters seasoned with a squeeze of lime."
95 points, The Real Review (April 2016)
"Tight, punchy sauvignon blanc with lime, grapefruit, citrus and attractive bready yeast lees flavours supported by assertive acidity that helps to drive a lengthy finish. A serious sauvignon in a taut, bone-dry style."
95 points, The Real Review (July 2019)
MarlboroughArguably New Zealand’s most famous wine region owing to international demand for Sauvignon Blanc, Marlborough is also the largest wine producing region in the country, comprising 79% of New Zealand’s total wine production. Modern winemaking commenced in Marlborough in the 1970s and from tiny beginnings, the vineyard area has rapidly expanded now encompassing 23,600 hectares. Marlborough is located on the east coast of the South Island, with mountains to the west creating a rain shadow, making it one of the driest and sunniest regions in New Zealand. There are three sub regions in Marlborough, the largest being the Wairau Valley, where most plantings are concentrated on free draining alluvial soils. Viticulture has also spread to the cooler Awatere Valley, also on free draining stony loams and vineyards are also situated in the cooler southern valleys with its silt, gravel and clay soils. The soils across all three regions all have relatively low fertility to help curb the vigour of Sauvignon Blanc vines that dominate Marlborough. Although the region built its reputation on crisp, distinctively pungent unoaked Sauvignon Blanc, there is an increasing trend towards more complex barrel-ferment styles. Light-bodied, fruit driven Pinot Noir is also successful.