Auntsfield continues the proud heritage of Marlborough’s first vineyard and winery established in 1873.
Our Single Vineyard wines are made from grapes grown at Auntsfield Estate. Each wine shows the distinctive characteristics of ripeness, texture and minerality – qualities unique to the ancient Greywacke rock and Loess clay soils of the vineyard.
Sauvignon Blanc – Auntsfield Estate aims to produce a distinctive style of Sauvignon Blanc. The style is aimed towards texture, complexity and length, balancing the typical Marlborough fruit spectrum and aromatics with richness and mouth feel.
COLOUR: Pale straw green
AROMA: Lifted and pure aromas of passionfruit, ripe citrus and lime leaf. Notes of fresh and dried herbs, gooseberry and redcurrant add pungency and intensity to the aromatics.
PALATE: Powerful, tight and elegant. This wine displays intense ripe fruit flavours of passionfruit juice and white peach, with citrus notes of lime and mandarin pith. The palate has intense concentration and generous weight, balanced by an underlying minerality and tight structure to shape a wine with lively tension and textural balance.
ANALYSIS: Alc. 13.0% | pH 3.14 | TA 7.4
WINEMAKER NOTES
Cool fermentation with cultured yeast in stainless steel tanks was utilised to retain the fresh varietal aromatics. This was balanced by a portion of the fruit subjected to traditional winemaking practices; handpicked, whole bunch pressed and fermented in seasoned oak barrels, adding texture and length to the wine. The result is a hand-crafted wine combining the bright fresh fruit characters with an underlying minerality and fine structure.
VITICULTURALIST NOTES
The 2017 season was characterised by a cold spring and cool growing season, resulting in low natural cropping levels. A long Autumn produced excellent conditions, allowing the fruit to ripen over an extended period of time providing clean fruit that looked exceptionally bright and vibrant. A season that rewarded vigilance, lower cropping levels and an earlier ripening period before any late Autumn rain.
COLOUR: Pale straw green
AROMA: Lifted and pure aromas of fresh passionfruit, ripe citrus and lime. Notes of dried herbs, lemongrass, jalapeno and blackcurrant add pungency and intensity to the aromatics.
PALATE: Powerful, tight and elegant. This wine displays intense ripe fruit flavours of passionfruit juice and white peach, with citrus notes of lime and mandarin pith. The palate has intense concentration and generous weight, balanced by an underlying minerality and tight structure to shape a wine with lively tension and textural balance.
ANALYSIS: Alc. 13.0% | pH 3.15 | TA 7.4
WINEMAKER NOTES
Cool fermentation with cultured yeast in stainless steel tanks was utilised to retain the fresh varietal aromatics. This was balanced by a portion of the fruit subjected to traditional winemaking practices; handpicked, whole bunch pressed and fermented in seasoned oak barrels, adding texture and length to the wine. The result is a hand crafted wine combining the bright fresh fruit characters with an underlying minerality and fine structure.
VITICULTURALIST NOTES
The 2016 season was characterised by naturally high yields resulting from rainfall at key growth stages. A very dry summer followed with vineyard work focused around reduced yields by hand to optimal levels. This allowed the fruit to ripen over an extended period of time in the cool and settled conditions of early autumn. A season that rewarded vigilance, lower cropping levels and delayed ripening in the vineyard.
COLOUR: Pale straw green
AROMA: Intense and pure aromas of fresh passionfruit, ripe melon and lime. Notes of dried herbs, lemongrass, mandarin and blackcurrant add pungency and intensity to the aromatics.
PALATE: Powerful, tight and elegant. This wine displays intense ripe fruit flavours of passionfruit and white peach, with citrus notes of lime and mandarin pith. The palate has intense concentration and generous weight, balanced by an underlying minerality and tight structure to shape a wine with lively tension and textural balance.
ANALYSIS: Alc. 13.0% | pH 3.25 | TA 7.1
WINEMAKER NOTES
Cool fermentation with cultured yeast in stainless steel tanks was utilised to retain the fresh varietal aromatics. This was balanced by a portion of the fruit subjected to traditional winemaking practices; handpicked, whole bunch pressed and fermented in seasoned oak barrels, adding texture and length to the wine. The result is a hand crafted wine combining the bright fresh fruit characters with an underlying minerality and fine structure.
VITICULTURALIST NOTES
The 2015 season offered up many challenges but particularly a cold windy Spring which reduced yields to very low levels. This fruit developed through a warm summer and mild weather during the harvest period, allowing the fruit to ripen to optimal levels in the cool and settled Autumn conditions. A season of low crops and incredible fruit ripeness and intensity.
COLOUR: Pale straw
AROMA: Intense and pure aromas of fresh nectarine and peach skin are complimented by notes of passionfruit, ripe citrus tropical fruit and crushed herbs.
PALATE: Powerful, tight and elegant. This wine displays intense ripe fruit flavours of nectarine and white peach, with citrus notes of ripe grapefruit and mandarin peel. The palate has intense concentration and generous weight, balanced by an underlying minerality and tight structure to shape a wine with lively tension and textural balance.
ANALYSIS: Alc. 13.0% | pH 3.25 | TA 7.5
WINEMAKER NOTES: Cool fermentation with cultured yeast in stainless steel tanks was utilised to retain the fresh varietal aromatics. This was balanced by a portion of the fruit subjected to traditional winemaking practices; handpicked, whole bunch pressed and fermented in seasoned oak barrels, adding texture and length to the wine. The result is a hand crafted wine combining the bright fresh fruit characters with an underlying minerality and fine structure.
VITICULTURALIST NOTES: The 2014 season was characterised by naturally high yields resulting from an early, warm settled spring. A very dry summer followed with vineyard work focused reduced yields by hand to optimal levels. This allowed the fruit to ripen to optimal levels in the cool and settled conditions of early autumn. A season rewarding hard work and vigilance in the vineyard.
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