State of Flux Sauvignon Blanc 2019

Bouquet: Intense layers of green apple, citrus and slate with undernotes of fresh herbs and black current buds.

Palate: Concentrated and weighty, lingering fresh mineral finish.

Food Match: Goats’ cheese, shellfish, cream based pasta dishes.

Dietary Information: Suitable for vegetarians, vegans and a gluten free diet.

Cellaring Recommendation: Enjoy now, or has the potential to cellar.

Introducing Yealands

The 2019 growing season in Marlborough was a hot and dry one. We received small amounts of rain around the end of December, but then no further until late February. These rain events had very little impact on soil moisture levels, but helped to replenish our rivers, setting us up nicely to see us through to harvest. Vintage started in mid-March and it provided us with incredibly stable weather with fruit that was full of flavour, naturally balanced acidity and lovely weight. This Sauvignon Blanc was selected from a site on our Brackenfield vineyard which is located right on the Awatere River. The soil is extremely hard, a mixture of river rocks and sand, and very free-draining. There was careful canopy management and reduced trimming due to the dry nature of the block to allow exposure of the bunches in the mornings, whilst still leaving some protection from the hot afternoon sun. The resulting fruit is intense and highly aromatic, with a mineral slatey drive. Block features: Alluvial river terrace edge overlooking the Awatere River 11km inland from the coast.

This Sauvignon Blanc was selected from a site on our Brackenfield vineyard which is located right on the Awatere River. The soil is extremely hard, a mixture of river rocks and sand, and very free-draining. There was careful canopy management and reduced trimming due to the dry nature of the block to allow exposure of the bunches in the mornings, whilst still leaving some protection from the hot afternoon sun. The resulting fruit is intense and highly aromatic, with a mineral slatey drive.

This incredibly expressive and aromatic Sauvignon Blanc has been fermented and aged in very limited quantities using a concrete egg. The heat generated through fermentation combined with the shape of the vessel creates convection currents causing the lees to be in a constant state of flux. Upon arrival at the winery, the fruit was lightly pressed. The clear juice was racked into a 1700L concrete egg for wild fermentation, and kept on gross lees for 11 months. Complex flavours have developed through continuous contact with lees and the resulting wine is incredibly fresh and lifted with a complex, weighty palate that is also mineral, with purity and presence.