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Other Vintages: 2012 | 2011 | 2010
2011 VINTAGE

Pioneer Block 21 Bell Block Sauvignon Blanc 2011

WINEMAKER: Matt Thomson and Hamish Clark

BLOCK: 21

Named Bell Block after Peter and Kath Campbell, owners of the vineyard where the fruit was produced for this intense and focused wine.

Region:

This vineyard is located east of the Blenheim township, close to the sea, in the heart of the Marlborough Valley.

Terroir:

Soils: Deep fertile, free-draining soils.

Topography: Flat

Climate: Slightly cooler than most of the Marlborough Valley with a slower, longer ripening period.

Regional Characteristics & contribution to Uniqueness of Flavours:

The young age of these vines and extremely healthy canopy has resulted in the presence of intense herbaceous characters. However, this vineyard is situated on free-draining fertile alluvial soils which also contribute blackcurrant and gooseberry characters and high intensity of flavour.

Viticulture:

The fruit was sourced from a single vineyard owned by Peter and Kath Campbell on the fertile, free-draining soils of the lower Wairau Valley. The fruit was carefully monitored during ripening and harvested in the cool of the evening at maximum flavour maturity and physiological ripeness.

Winemaking:

The juice was pressed off immediately to minimise skin contact and juice deterioration following harvesting. After settling, the juice was fermented using a variety of selected yeast in 100 per cent stainless steel at cool temperatures to retain fruit flavour and freshness. This batch was selected as a Pioneer Block wine due to its power and intensity of flavour.

Colour:

Pale straw

Aroma:

Powerful and intense aromas of sliced green capsicum and gooseberry, with hints of blackcurrant and passionfruit.

Palate:

This is an intense and focussed Sauvignon Blanc with powerful herbaceous characters. The palate is intensely concentrated and refreshing with a long, lingering finish.

Cellaring:

Drinking beautifully now and may also be enjoyed over the next one to two years.

Analysis:

Alcohol: 13% v/v, Titratable Acidity: 7.9g/litre, Residual Sugar: 4.0g/litre, pH: 3.45.

Food Match:

Enjoy with any fresh seafood dish such as ocean fresh fish or pan seared scallops drizzled with lemon and thyme.

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Awards

  • Gold, The New Zealand International Wine Show 2011
  • Pure Silver, Air New Zealand Wine Awards 2011
  • Silver, International Wine Challegne, UK 2012
  • Silver, Marlborough Wine Show 2011 - NZ