Region:
The vineyard is located east of the Blenheim township, close to the sea, in the lower Wairau Valley.

Terroir:
Soils: Deep fertile, free draining soils.

Topography: Flat.

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

Regional characteristics and contribution to uniqueness of flavours:
The young age of these vines and extremely healthy canopy has resulted in the presence of intense herbaceous characters. This vineyard is situated on free-draining fertile alluvial soils which also contribute tropical and capsicum 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 optimum flavour maturity and physiological ripeness.

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

Colour: Pale straw.

Aroma:
Intense aromas of tropical fruits, grapefruit, blackcurrant and plenty of green capsicum and herbaceous notes.

Palate:
Intense and focused Sauvignon Blanc with blackcurrant and white peach, laced with green herb and subtle hints of salt, with a long, lingering finish.

Ageing:
Drinking beautifully now and will be at its optimum over the next two to three years.

Wine analysis:
Alcohol 13.5% v/v, Residual sugar 1.8g/L, Acidity 6.7g/litre, pH 3.39

Food match:
Enjoy with fresh seafood.