Hunter's Marlborough
In the last 25 years the province of Marlborough has moved from virtual obscurity to become New Zealand’s largest and best-known wine region with a reputation for producing some of the world’s finest sauvignon blanc. This huge potential was something that was recognised back in 1983 by Jane Hunter and her late husband Ernie when they founded their first fledgling winery in the picturesque Wairau Valley.
Since those early years Jane has been owner, viticulturist and managing director of what has become one of New Zealand’s most established wineries, Hunter’s Wines. Under her expertise, the original vineyard area has increased by 2.5 times its original size and the company’s annual output has grown to around 60,000 cases of wine, nearly half of which is exported.
Fruit Source
100% Wairau Valley, Marlborough, New Zealand
Vinification
At Hunter’s we try to preserve all the fresh characters we taste in the vineyard. We think it is essential to study all the fruit very carefully before making that major decision on when to pick – we only get one attempt each year. We pick in the cool of the morning and process the fruit using anaerobic techniques. The cool fruit is de-stemmed, crushed and lightly pressed. We take the greatest of care to handle the fruit as little as possible during these processes thereby retaining maximum fruit character and aromas. The juice is clarifi ed by cold settling, after which it is racked and then fermented for approximately 28 days. We ferment fruit from each vineyard separately in individual stainless steel tanks. Then we draw on each of these different components to blend Hunter’s own complex style of Marlborough Sauvignon Blanc.
TASTING NOTES
Classically styled and characteristic of Hunter’s trademark Sauvignon Blanc, this wine shows a mixture of citrus, capsicum and ripe tropical fruit aromas. These aromas carry on to the palate which is crisp, multi-layered and has a lingering finish making it an all-round satisfying wine.
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