Pacific Potion, Sauvignon Blanc, Hawke's Bay, New Zealand 2017
Vintage 2017 – 100% Sauvignon Blanc, farmed organically, estate grown and
vinified by winemaker and viticulturist Hayden Penny. The vineyard and wine are
certified organic with www.biogro.co.nz effective from March 2015. The block
has an excellent history of organic farming since first plantings in 1989.
Terroir – The vineyard is truly an amazing site for viticulture, situated in the
Tuki Tuki Hills in Hawke’s Bay on a north-facing hillside with slopes up to 30
degrees. Soils are Kidnappers Group lime-rich clay, with volcanic influence.
The site has proven pedigree being in proximity to and on similar soils, slope
and aspect as Te Mata Coleraine, one of New Zealand’s most accoladed vineyards.
Over 90% of New Zealand’s vineyards are on flat land which generally means
alluvial gravel soils, making this hillside site an unusual soil type of great
Tasting Notes – Passionfruit, peaches, floral and vanilla aromas are obvious on
the nose. The wine has a rich texture in the mouth with a crisp acidity. On
the palate, lime and grapefruit flavours predominate initially followed by
honeysuckle in the mid palate and then a honeydew melon and peachy finish with a
hint of spiciness.
The Region – Hawke’s Bay’s climate is similar to Bordeaux but cooler, producing
a more vibrant Sauvignon Blanc style that is versatile and food-friendly. The
wine style falls somewhere between Bordeaux, Loire and New Zealand and it has
its own unique and appealing character.
Philosophy – Pacific Potion is organically farmed and vinified with minimal
intervention. The philosophy relies on great terroir, a focus on purity, and
old world farming and vinification.
Winemaking – Harvest is by machine using a Pellenc selective head harvester
which ensures a very high quality of fruit. Six hours soaking on skins before
gentle pressing. Settled overnight at 15°C before racking off heavy lees.
Fermented with a variety of yeasts to build complexity and texture. Stirred on
its lees for three months following ferment before being prepared for bottling
with a minimal sulphur addition. Unfined.
Stats – 11.6%alc | TA 6.6g/L | pH 3.21 | <1g/L RS | FSO2 21mg/L | TSO2 70 mg/L