The Giesen Estate Sauvignon Blanc is a showcase of the famed Marlborough wine region. The wine that enchanted the world.

This Marlborough Sauvignon Blanc is aromatically expressive and generously flavored with freshly cut herbs, scrumptious tropical fruit with subtle notes of blackcurrant leaf.

We select fruit from vineyards throughout the Wairau Valley and Awatere Valley in the Marlborough wine region. This scope gives us the ability to consistently blend to our Giesen style year in, year out.

The fruit we select from the Wairau Valley adds brightness, tropical and citrus flavors, as well as tighter acidity to our Giesen Estate Sauvignon Blanc blend.

Compared to the Wairau Valley, the Awatere Valley is slightly cooler, drier, windier with higher elevation. The fruit selected from the Awatere Valley for this wine adds fullness, richness, the tropical notes are more grilled, herbal notes are more dry.

The Wairau Valley portion of our Giesen Estate Sauvignon Blanc wine forms the backbone of the blend. Historically, the Wairau Valley is where the first Sauvignon Blanc wines came from, this is where our first vintage of Sauvignon Blanc came from, it is the Wairau Valley where we own 13 vineyards and source the majority of the fruit for our Sauvignon Blanc wines.

Winemaking
As soon as the fruit arrives in the winery the fruit is de-stemmed and gently pressed.

Specially selected yeasts are added to the juice to start fermentation which takes approximately three weeks at temperatures between 12 - 16 deg.C.

How I’m Grown
Our Marlborough vineyards saw a smooth start to the 2021/22 growing season. Winter and spring both exceeded the long-term rainfall average, while settled weather throughout the all-important flowering period aided fruit set. Summer temperatures were ahead of the long-term average, with cooler February and March temperatures supporting a long slow ripening period - perfect for early flavor development and retaining acid levels. Cool temperatures allowed the team to pick fruit ahead of the
usual vintage timeline.

How I’m Made
During the winemaking process, it is our aim to emphasize the vineyards and amplify the varietally expressive fruit Following gentle extraction, we start with adding carefully selected yeasts to the juice to start fermentation. These yeasts were chosen to help build texture, weight and aromatics. Parcels of fruit were batch fermented, and then blended to create a wine that has wonderful fruit expression, and a great balance between subtle natural sweetness and classic Marlborough acidity.

The Techy Stuff
Alc/Vol 12% • pH 3.54 • TA 7.5 g/l • Residual Sugar 2.9 g/l

Match Me With...
A Thai Green Chicken Curry with fresh coriander.

Unoaked. Vegan friendly.