100% Sauvignon Blanc, farmed organically, vinified naturally and estate grown by winemaker and viticulturist Hayden Penny. The vineyard and wine are certified organic with www.biogro.co.nz effective from March 2015. Harvest is by machine using a Pellenc selective head harvester which ensures a high quality of fruit while excluding all other materials. Pied de cove ferment, six hours soaking on skins before gentle pressing. Settled overnight at 15°C before racking of heavy lees. Fermented with indigenous yeast at cool temperatures. Full, natural malolactic fermentation and extensive lees contact and stirring for 12 months. Prepared for bottling with a minimal sulphur addition. Unfined. Coarse filtration only.
Smoky and spicy notes are characteristic of the site, along with richness and texture we encourage with skin and lees contact. ‘The nose is restrained, faintly tropical, partly herbal, predominantly mineral and leaning to oxidative in a beguiling way. The palate is more forward and giving than some previous renditions, wrapped in an upfront creaminess and peppery spice. The generous front-palate tapers down to a crunchy celery salt finish.’ Stephen Wong, MW.
WINERY: SUPERNATURAL WINE CO.
WINE NAME: THE SUPERNATURAL
VINTAGE: 2018
GRAPE: SAUVIGNON BLANC 100%
ALC VOL: 13.5%
REGION: HAWKE’S BAY