Framingham Marlborough Sauvignon Blanc is blended from sixteen base wines from eight different locations in the Wairau Valley, including the North Bank, Southern Valleys, Lower Wairau and Own Property at Curve de Conder, plus one closer to the Awatere Valley to the south . A range of soil profiles, from stones to clay, as well as different climates and practices of vines, provide complexity in the finished wine. The fruit was largely harvested by machine, giving the skin contact for a limited time that can extract some extr taste. In addition, two components were handpicked. The resulting juices were clarified by cold decanting before being fermented. About 93% of the mixture was fermented in stainless steel tanks at low temperatures, the remaining 7% in barrel. Fermented in warmer temperatures to promote texture. Once the fermentation was completed, the base wines were removed from thick, sulfured lees and left to age in clear lees for 3 months to add a little richness. The components of the barrel fermenter were subjected to lees stirring weekly and partial malolactic fermentation. Wines with appropriate aromas, flavors and structure were selected and mixed. After mixing, the wine was stabilized, clarified and bottled in screw cap to preserve freshness, flavor and integrity. Aromatic aromas reminiscent of grapefruit peel, bitter lemon, guava, nettle and sweet herbs. Mineral notes like stones add complexity and interest. A complete and complex spectrum of flavors, ranging from herbs to some notes of tropical fruit salad. Spicy grapefruit, bitter lemon, black currant and notes of dried thyme. The palate is rounded off with a decent weight and is enriched by the barrel ferment components, which add a bit of creaminess as well. The acidity is fresh and juicy, but by no means acidic and helps promote a dry, stony mineral finish. Marlborough Sauvignon Blanc has become famous worldwide for its expression of place and purity,
Contains Sulfites.