Vineyards

Fruit for the 2019 Sauvignon Blanc was sourced from seven different sites, including the Framingham estate vineyard, in the Conders Bend, Renwick, Dry Hills and Rapaura sub-regions. The various soil types, including stony old river bed, clay and silty loam, all contribute different elements to the blend.

Vintage Information

For many producers across the country, the crop was smaller than usual but the quality looks to be reassuringly high. Although, it is too early to accurately determine, it is quite likely that 2019 will be a great vintage for New Zealand wine.

Vinification

Each parcel of fruit was kept separate in the winery. Juices were predominately fermented in stainless steel using several different treatments, however 11% of the final wine was fermented in oak and acacia puncheons and barrels. A small component of 5% was fermented on skins. Around 35% of the blend was aged on full ferment lees for six months, the remainder on light lees.

Tasting Notes

Smoky aromatics, with flint, bitter lemon citrus, grapefruit and tropical hints. The palate is rich, slightly chewy, with good mouthfeel, texture and harmony. Flavours of yellow citrus, currant, papaya and sweet herbs carry through the finish.

View The Awards Won by Framingham Wines