SAUVIGNON BLANC

"Greenhough aims for a 'rich Sauvignon Blanc style with ripe, creamy mouthfeel' - and hits the target with ease."   Michael Cooper's Buyers Guide to New Zealand

Fruit ripeness has a major influence on aroma and flavour. It may range from herbaceous through capsicum, gooseberry and melon towards tropical fruits at the ripest end of the spectrum. We harvest in several lots ensuring a range and balance of these flavours in the finished wine.

Nelson Sauvignon Blanc displays classic 'top of the south' varietal characters though it is typically a little less pungent and overt than the Marlborough style. The Greenhough style has evolved to embrace this comparative degree of restraint. Clay rich, stoney soils and moderate yields provide the basis for a dry wine with naturally lower acidity and genuine fruit weight. this is the foundation on which we build complexity. A small portion of high solids juice is fermented warm in new French oak using wild yeasts. The savoury, spicy, very textural character of this component contrasts markedly with the more punchy, fresh fruit aromas and flavours of the tank fermented wine. More recently we have been trialling alternative yeast strains in tank to further develop wine complexity.

Greenhough Sauvignon Blanc