Huia Sauvignon Blanc 2016
Around ten percent of the juice undergoes natural fermentation in a mixture of neutral to new French oak. The wine fermented through to a dry style. Elderflower, red bell pepper, and nettles lift the nose; the palate is fine, well balanced and shows classical minerality.
Critical AcclaimAll Vintages
Claire and Mike arrived in Marlborough, New Zealnd in 1990 and officially started Huia Vineyards in 1996. Those early years were spent gaining valuable experience in wineries in Marlborough. Mike at Cloudy Bay and Vavasour whilst Claire was at Corbans and Lawson's Dry Hills. They also both worked and made wine in Champagne at Veuve Cliquot and Taittinger respectively.
This diverse, hands-on experience gave them a great grounding in making bright New World wines, but also integrated an appreciation of the sense of land, heritage and tradition from the Old World. When they purchased the wonderful Home block in Rapaura, it took several years to get it cleared, build the house and get the first vines planted.
At Huia Vineyards no pesticides, insecticides or herbicides are used in the vineyards. Within the wine making process they eliminate the use of artificial additives. This leaves the wine full of natural texture.
Huia minimizes the amount of intervention throughout fermentation by using wild yeast ferments. Biodynamic growing is integrated into the vineyard organic program. Animals graze on the vineyard blocks, and the diversity of wildflowers, trees and other plants keep the resident beehives busy. The composting of winery and vineyard waste allows Huia to return all natural matter back to the vineyard.
The sustainability of the land and surrounding ecosystem are supported and respected. Claire and Mike are equipped to use natural methods in their vineyard management and wine making process. Overall, everything is allowed to be “au naturel”. It is a lifestyle choice at Huia, and they love it.
An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining, stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.
The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.