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Other Wines

Wine TierR&D
TypeSauvignon Blanc on Skins 2015

This R&D Sauvignon Blanc ‘on skins’ pushes the boundaries of what to expect from a Marlborough Sauvignon Blanc. Non-conventional and made in very small quantities, it offers a point of difference among the existing range of wines in the Villa Maria portfolio. Spending 18 days on skins in an open top stainless steel fermenter, wild ferment was initiated then a neutral yeast strain added to ensure the ferment reached dryness. After pressing, the wine spent 11 months in seasoned (very old) French oak barriques, undergoing wild malolactic fermentation in the spring. No sulphur dioxide was used during the fermentation or maturation process, with no fining additions or filtration at any stage in the winemaking process.

$24.99

Quantity

Description

The Seddon vineyard, on the southern bank of the Awatere River is in the windier and cooler southern sub-region of Marlborough, the Awatere Valley.  The climate in Marlborough has high sunshine hours, but temperatures during the growing season are regulated by the cooling Pacific Ocean influence. Vintage 2015 will be remembered as one of the strong years due to a great summer and modest crop levels.  This Seddon vineyard sub-block of Sauvignon Blanc was chosen for this R&D wine as it is renowned for thick skins and exceptional fruit.

The wine has a golden-orange hue with pungent aromatics of melon and baking spices such as cardomon and clove.  On the palate, flavours of orange rind and ripe peach are balanced with soft fleshy acidity and subtle mouth-coating phenolics.

We would love to hear your feedback on this wine.

www.villamaria.co.nz/rdwine

 

 

 

 

R&D Sauvignon Blanc on Skins This R&D Sauvignon Blanc ‘on skins’ pushes the boundaries of what to expect from a Marlborough Sauvignon Blanc. Non-conventional and made in very small quantities, it offers a point of difference among the existing range of wines in the Villa Maria portfolio. Spending 18 days on skins in an open top stainless steel fermenter, wild ferment was initiated then a neutral yeast strain added to ensure the ferment reached dryness. After pressing, the wine spent 11 months in seasoned (very old) French oak barriques, undergoing wild malolactic fermentation in the spring. No sulphur dioxide was used during the fermentation or maturation process, with no fining additions or filtration at any stage in the winemaking process. 24.99

Tasting Notes