(Download the Tasting Note) 
Winemaking: The grapes from which this wine was made were grown in Mount Riley’s Anderson vineyard in the central Wairau Valley. Soils are loam over free draining alluvial fan (river stone). The Sauvignon Blanc grown on this site is characterised by fruit of excellent concentration and length of flavour and a riper fruit profile.
The tail-end of the 2010 growing season was very warm allowing us to pick the Sauvignon Blanc grapes for this wine at fantastic flavour ripeness with riper stone and passionfruit flavours not often seen in Sauvignon Blanc from Marlborough.
Grapes were hand picked and whole bunch pressed to gently extract juice. The juice was then fermented in seasoned French oak using indigenous yeast from Mount Riley’s vineyard and winery. Lees stirring was carried out post fermentation to build weight, texture and complexity. The wine stayed on lees for 8 months post fermentation with no sulphur added until just prior to bottling.
Colour: Pale straw.
Bouquet: Peach, nectarine passionfruit and orange blossom. Flinty notes and toasty mealy backbone.
Palate: A wine of intensity and concentration. Complex fruit characters interwoven with spice, florals and cornmeal with tight acidity balancing fruit sweetness.
Drink: Drinking well now and up to 2016. Great as an aperitif or with seafood, white meats, salads and Asian cuisine.
Vintage
2009
Winemaking: The grapes from which this wine were made were grown in Mount Riley’s Renwick vineyard. Soils are loam over free draining alluvial fan (river stone). The Sauvignon Blanc grown on this site is consistently among Mount Riley’s best with bold aromatics and lush full flavour.
The 2009 growing season was an ideal one. Warm days and cool nights through summer, and settled weather from March right through to the end of our harvest allowed us to pick when flavors’ were at their peak and sugars and acidity in the grapes were perfectly balanced.
Grapes were hand picked and whole bunch pressed to gently extract juice. It was then fermented in seasoned French oak using indigenous yeast from Mount Riley’s vineyard and winery. Lees stirring was carried out post fermentation to build weight, texture and complexity. A small portion of the blend went through malolactic fermentation.
Colour: Pale straw.
Bouquet: Lime, passionfruit and orange blossom. Lemon meringue and light toast impart complexity.
Palate: Great palate weight and fruit concentration. Stonefruit, citrus & mineral characters are evident. Balanced acidity imparts linearity and focus.
Drink: Drinking well now and up to 2015. Great as an aperitif or with seafood, white meats, salads and Asian cuisine.
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Vintage
2007
Colour
Brilliant pale straw.
Bouquet
Fresh citrus fruit and floral aromas are supported by hints of freshly cut grass and nutty coconut.
Palate
Fresh green apple flavours are interwoven with toasty, nutty oak. A well rounded palate, balanced by refreshing acidity.
Drink
Ready to drink. Will continue to drink well for three years. A great food wine, compliment with seafood, white meats, salads and Asian cuisine.
Winemaking
The grapes used in making this wine were grown at extremely low yields (less than 3 tonnes per acre) on root stocks 3309 and 101/14 in premium vineyards in the heart of the Wairau Valley. Grapes were harvested by hand and whole bunch pressed. They were then fermented in 3 and 4 year old oak barriques, using indigenous yeasts naturally occurring in Mount Riley’s vineyards and winery. The wine had post fermentation maturation on lees for 5 months.
Other Information
Grape varieties: 100% Sauvignon Blanc
Origin: Marlborough, New Zealand
Alcohol: 13.5%
RS: 2.7g/l
Bottle Barcode: 9419663034412
Carton Barcode: 19419663034419
Closure: Screwcap
Availability: Throughout New Zealand in fine liquor outlets and on-premise in top restaurants, also available in Australia, Singapore and the USA.
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Vintage
2006
Colour
Brilliant pale straw.
Bouquet
Melon and banana and other tropical fruit characters are supported by complex toasty yeast notes.
Palate
A creamy textured wine with a lush broad mouthfeel, concentrated flavours and a long lingering finish. The tropical fruit flavours are interwoven with toasty, nutty oak adding complexity and richness.
Drink
Ready to drink and will improve for three years. A great food wine, complimented by seafood, white meats, salads and Asian cuisine.
Winemaking
The grapes used in making this wine were grown at extremely low yields (less than 3 tonnes per acre) on root stocks 3309 and 101/14 in premium vineyards in the heart of the Wairau Valley. Grapes were harvested by hand and whole bunch pressed. They were then fermented in 3 and 4 year old oak barriques, using indigenous yeasts naturally occurring in Mount Riley’s vineyards and winery. The wine had post fermentation maturation on lees for 4 months. The resulting wine is complex and tightly focused.
Other Information
Grape varieties: 100% Sauvignon Blanc
Origin: Marlborough, New Zealand
Alcohol: 14%
RS: 5.3g/l
TA: 6.3g/l
Bottle Barcode: 9419663034412
Carton Barcode: 19419663034419
Closure: Screwcap
Availability: Throughout New Zealand in fine liquor outlets and on-premise in top restaurants, also available in Australia, Singapore and the USA.
(Download PDF viewer)
Vintage
2005
Colour
Brilliant pale straw.
Bouquet
Melon and banana and other tropical fruit characters are supported by complex toasty yeast notes.
Palate
A broad and full mouthfeel with balanced acidity, concentrated flavours and a warm lingering finish.
Drink
Ready to drink and will improve for three years. A great food wine, complemented by seafood, white meats, salads and Asian cuisine.
Winemaking
The grapes for this wine were grown at extremely low yields, less than 3 tonnes per acre, on root stocks 3309 and 101/14 in premium vineyards in the heart of the Wairau Valley. A small portion of fruit from Mount Riley’s vineyard in the Waihopai Valley was also used in the final blend of this wine. The grapes were harvested by hand and fermented in 3 and 4 year old oak barriques, using indigenous yeasts naturally occurring in Mount Riley’s vineyards and winery. Post fermentation maturation on lees for 4 months has resulted in a complex mealy bouquet and palate.
Other Information
Grape varieties: 100% Sauvignon Blanc
Origin: Marlborough, New Zealand
Alcohol: 13%
RS: 4.5g/l
TA: 6.5g/l
Bottle Barcode: 9419663034412
Carton Barcode: 19419663034419
Closure: Screwcap
Availability: Throughout New Zealand in fine liquor outlets and on-premise in top restaurants, also available in Australia, Singapore and the USA.
(Download PDF viewer)
