Pikorua Sauvignon Blanc 2017
This 2017 Marlborough Sauvignon Blanc is sourced from seven vineyards in the mid to lower regions of Marlborough’s Wairau Valley.
The fruit was harvested and gently pressed then the juice clarified by flotation so yeast could be added within six hours of harvest to retain as much flavor and aroma as possible. Fermentation using a range aromatic and texture enhancing yeasts took approximately three weeks at 12 to 16°C. Tasting and blending of the individual batches for blending began in July with completion in early September. From there the wine was stablised and filtered in preparation for bottling.
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.