Cable Bay Cinders Vineyard Awatere Valley Sauvignon Blanc 2022

Cable Bay Cinders Vineyard Awatere Valley Sauvignon Blanc 2022Dry style Lime zest Passionfruit Crisp acidity This wine grabs you from the moment it enters the glass, conveying all the characteristics of the Awatere river region. Theres a riverstone flintiness, lime zest, guava and passionfruit aromas. The alluvial gravel and ocean influenced terroir of this site gives a chalky mineral element to the wine which is reminiscent of lime sorbet, the salinity fits in with the well directed crisp acidity for a long

• Dry style
• Lime zest
• Passionfruit
• Crisp acidity

This wine grabs you from the moment it enters the glass, conveying all the characteristics of the Awatere river region. There’s a riverstone flintiness, lime zest, guava and passionfruit aromas. The alluvial gravel and ocean influenced terroir of this site gives a chalky mineral element to the wine which is reminiscent of lime sorbet, the salinity fits in with the well-directed crisp acidity for a long finish. Lees ageing contributes further complexity and weight to the palate. All of these elements come together for a refreshingly complex and balanced Marlborough Sauvignon Blanc.

Cable Bay Vineyards is dedicated to producing hand-crafted wines known for their elegance and depth. Taking an Old World approach and combining it with New World techniques, Cable Bay’s vibrant wines are beautifully expressive of the sites upon which they were grown. All of Cable Bay’s vineyards are accredited with SWNZ (Sustainable Wine Growing New Zealand).

Our carefully selected, estate owned site benefits from naturally terraced land, which leads down to the Awatere River. The region is blessed with low rainfall and low vigour soils, predominantly formed from alluvial gravel, which lend remarkable texture and minerality to the wines. The vines are also closely planted which results in lower yields of top quality fruit.

The grapes were harvested at night, and led straight into the winery. The fruit was pressed, and the vibrant juice was run to a stainless steel tank for settling. This juice was then fermented at cool temperatures using neutral yeast, allowing the varietal fruit flavours to be fully expressed. The wine was left to rest on light yeast lees for six months, and as a result has developed a lovely creamy consistency on the palate. After blending we let the wine integrate together for a few months in tank before bottling with no fining and minimal filtration.

Food Pairing: South East Asian style dishes, fresh and vibrant flavours.