2024 Framingham Sauvignon Blanc

VINEYARDS

The fruit for this wine comes from eight vineyards spread across the greater Wairau Valley.  Fifty-three percent is sourced from the stony riverbed soils of Renwick and western Rapaura, 28% from the clay soils of the Southern Valleys and the remaining 19% from the fertile silt looms of Lower Wairau.  All vineyards are certified sustainable by Sustainable Winegrowing New Zealand (SWNZ).  The vines range in age from 8 to 30 years and are trained using the three-cane Guyot system.  The fruit was harvested between March 12th and 28th, with ripeness levels ranging from 21.6 to 23.2 Brix.

VINTAGE 2024

A very dry winter was followed by an unsettled spring, including some late frost events.  Early season vine growth was subdued, but favourable early summer conditions supported healthy canopy development.  Variable weather during flowering reduced crop levels in some sites.  The dry conditions intensified through January and February, with careful irrigation essential to maintain vine health.  Fortunately, harvest brought cooler temperatures and dry weather - ideal for ripening.  Sauvignon Blanc was picked in pristine condition, with lower yields contributing to excellent flavour concentration and aromatic intensity.

WINEMAKING

Picking decisions were based on optimal flavour development, which occurred rapidly in 2024 due to low yields and a warm summer.  Each of our vineyard sites contributes distinct characteristics and was kept separate during fermentation to provide flexibility at blending.  Juices were predominantly fermented in stainless steel tanks at cool - but not cold - temperatures to preserve varietal expression.  Ten percent of the final wine was fermented in large-format (500L) oak and acacia puncheons.  The intention here is not to impart an over oak character, but to introduce subtle textural elements to the blend.  Eighty percent of the wine was aged on full ferment lees for five months, enhancing mouthfeel, complexity and longevity.

TASTING NOTES

Classic Framingham - layered, dry and textural.  Aromas of passionfruit, ripe citrus, elderflower and green topicals lead on the nose.  The palate is concentrated, with generous fruit weight and a fine line of acidity providing length and structure.  A small portion fermented in acacia and oak puncheons adds subtle texture and complexity to the finish.

FOOD MATCH

A versatile food wine with its bright acidity, ideal for pairing with seafood such as oysters or prawns, white meats like chicken or pork, and Asian-inspired dishes like stir-fries, Thai curries and sushi. 

ACID: 7.8 g/l
pH: 3.2
ALC: 13.5%
RS: 3.96 g/l