Astrolabe Vineyards Taihoa Vineyard Sauvignon Blanc 2021
New Zealand, Marlborough
LW
GW
Description
SUB-REGION - KEKERENGU COAST
Aroma - Fresh-cut passionfruit, lime curd, currant leaf and citrus zest
Palate - Powerful passionfruit, guava and limoncello flavours, and a chalky, mineral texture
Awards
95 pts The Real Review
92 pts James Suckling
5 stars Michael Cooper’s Buyer’s Guide
Certifications
Alcohol
13.9%
Analytical data
dry
Product Range: Vineyards Range
Simon’s Winemaker range showcases elements other than pure fruit, crafted with texture, complexity and ageworthiness in mind. These wines of tiny production are made from lowcropping single vineyards with a focus on organic viticulture and are vinified using traditional methods.
Vineyard
Climate: The 2020-2021 growing season was warmer than normal, though cooler than two of the recent very warm years of vintages 2018 and 2019. Little rain fell from December to late March, and water deficit conditions prevailed. Cold and wet Spring flowering conditions resulted in fewer berries per bunch and significantly reduced yields - about 70% of normal. Above average sunshine and heat, coupled with the light crop, gave a record early harvest. The vine canopies survived the arid weather, largely due to the light fruit load, and fungal disease was largely non-existent. Wines from the vintage tend to have good concentration. Soils: Free-draining stony, silty loam, with some fragmented limestone.
Winemaker
Simon Waghorn
Harvest Notes
Harvest Date: Between the 30th of March and the 1st of April, 2021.
Viticulture
Vine Management: Standard trellis with pruning to two canes with vertical shoot positioning. Vines are trimmed closely, well tucked, with extensive shoot thinning, bunch thinning and leaf plucking to delay ripening and increase exposure of the fruit for flavour development and acid reduction.
Vinification
Winemaking: The fruit was hand-picked, whole cluster pressed and only the cuvee juice retained for fermentation in old barrels. The combination of wild yeast, fermentation on light grape solids and lees stirring has added texture and interesting complexity to the nose. The delicate fruit handling has given the wine a racy and crisp structure. Bottled 10th February, 2022.
Maturation
Fermentation in old barrels, wild yeast, fermentation on light grape solids and lees stirring.