The Flying Winemaker Sauvignon Blanc 2020

Pale straw, green hue. The nose is lifted with rich tropical notes, orange zest and dried herbs. The palate is lively with melon and peach balanced by citrus fruit and fresh acidity.

The Wairarapa wine region, of which Gladstone is part of, is famous for its savoury and well structured Pinot Noirs that develop and age extremely well. Some of the environmental conditions for this would be seen as a problem in other regions but the Wairarapa winegrowers embrace them as they are what makes Wairarapa wines consistently great. The biggest influence from the Wairarapa we have is the wind - the prevailing wind is from the North West and can get close to gale force regularly, especially during spring and early summer. This wind during budburst and flowering naturally keep crop levels low, which maintain an intensity of flavour and texture with minimal fruit thinning required.

Other environmental conditions that make this region great are the warm and dry summers but with a large diurnal temperature variation with hot dry days but cool nights, these natural temperature rhythms stabilise colour and balanced acidity whilst allowing for long ripening of flavours in balance with sugar development in the berry. Also, due to the conditions at flowering, the berry size tends to be on the smaller size, which results in better skin to juice ratio resulting in better more intense and well-structured wines.

Winemaking without over-complicating the process is the way we produce this wine. We like to focus on varietal expression and regional identity. Our Sauvignon Blanc is true to the style of Wairarapa and is fermented as clarified juice post destemming and pressing. Low temperatures and steady sugar conversion to alcohol are all we look for here. Ideally, we see a wine from grape to bottle over a short time frame of 8-10 months before hitting the market 12 months after harvest. We sterile filter and ensure freshness is kept at the highest level to promote early drinking.