A bright aromatic wine with tempting flavours of tropical fruit, red capsicum and lemon grass with a charming dash of minerality.
Seared Nelson scallops, pan-fried blue cod, barbecued green lipped mussels and cockles, chicken breasts with spinach, macadamias
and cottage cheese stuffing
Ideal serving temperature: 8 – 10°C
100% Blackenbrook fruit from our Home block
Moutere clay soil with a layer of sandy loam
All vines grafted on site
Focus on healthy soil, strong plants and sustainability
After a good Nelson summer with plenty of sunshine, we headed into a wet February.
Fortunately the good weather returned and we enjoyed a picture-book harvest with warm days and cool nights – excellent conditions for flavour development.
Hand-harvested and hand-sorted in three individual picks at different stages of ripeness from 5 to 15 April.
Whole bunch pressed
Gravity-fed from press area to main winery
Extended fine lees contact in stainless steel
No fining pre-bottling
Gentle filtration in a single pass from cloudy to sterile.
Bottled on 28 July 2009 under screw capsules
Mineral freshness on the nose. Crisp lemony citrus with a touch of cat pee and green gooseberry on the palate. Refreshing passionfruit finish.
Grown in the Tasman district, harvested by hand and lees-aged in stainless steel tanks, the 2009 vintage is a dry style. Aromatic, it is fresh, vibrant and punchy, with good intensity of gooseberry and lime flavours, racy and long.
This is a delight from a top producer. Bright tropical fruit aromas are reflected in flavours. Add a twist of capsicum spice and a streak of minerality and you have another complete package from Blackenbrook.
A super Sauvignon Blanc made right here in Nelson.