“This wine has ‘lifted’ herbaceous notes with an underlying richness of fresh tropical fruits. Fleshy ripe style with smooth citrus notes, excellent depth and a crisp, and is slightly off dry on the finish.”
Tindall Vineyard is a family owned single vineyard, in the heart of the Marlborough, New Zealand wine region. The name honours Henry Tindall, grandfather of the brothers Clyde and Nigel Sowman who now run the estate.
A Marlborough Sauvignon Blanc with strong ‘red capsicum’ character, fresh ‘zingy’ crispness.
The estate was purchased in 1993 and was originally an extensive cherry orchard and cropping land. Nowadays 2 hectares remain in intensively grown cherries for the premium fresh market.
The first vines were planted in 1995 on alluvial deposits from the Wairau River.
The vineyard comprises 12 hectares of Sauvignon Blanc, 1 hectare Chardonnay, and 4 hectares of Pinot Noir.
The focus is on producing single vineyard vibrant, pungent wines, characteristic of the Rapaura, Marlborough area, through intensive viticulture practices.
Crafting these wines into wonderful expressions is the responsibility of Dave Knappstein the senior winemaker.
The Sauvignon fruit was harvested at cool morning temperatures, immediately de-stemmed, crushed and pressed. The cold settled juice was racked, with settlings fined and filtered, then added back to fermentation. Fermentation was undertaken at 12-14 degrees for 28 days to retain the vibrant fruit. Traditional finings were added prior to bottling.
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ABV 13.5%vol. 75cl bottle with a screw top
PER BOTTLE £8.95 (inc VAT)