State of Flux
State of Flux
"I love the purity of varietal expression that you get from fermenting and aging in the concrete eggs. Having spent 11 months on lees, the wines are complex, textural, yet beautifully fresh. Enjoy!" Natatlie Christensen, Chief Winemaker
- Intense layers of tropical fruit, citrus and slate with undertones of fresh herbs, snow-pea and black current leaf.
- Concentrated and weighty, lingering fresh mineral finish.
- Dietary information
- Suitable for vegetarians, vegans and a gluten free diet.
- Cellaring Recommendations
- Enjoy now, or has the potential to cellar.
Upon arrival at the winery, the fruit was destemmed into a 1700L concrete egg fermenter 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.
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.
Sustainability is at the heart of everything we do, from the vineyard to the glass we are exploring new ways of protecting our land, minimising carbon emissions and preserving and enhancing our natural environment.