From a vineyard in Raukawa, Hawke’s Bay, on a hilly site with limestone-rich soils, managed under organic conversion by our friends Amy & Olly Hopkinson-Styles. A collaboration of our dreams; this was made with the trailblazing Jenny Dobson who we’ve looked to for guidance since the beginning of Three Fates. With Jenny, we mined her roots in Bordeaux for inspiration on crafting the ultimate Hawke’s Bay Sauvignon Blanc.
The grapes were hand harvested by 12 friends and family who spent a painstaking 6 hours in the blazing sun to bring in just 1 tonne of pristine fruit - Jenny worked us hard! Whole bunch pressed, cold settled, and racked to 3 seasoned barrels for a wild fermentation. The wine was stirred regularly, and one barrel went through a small amount of wild malolactic fermentation. The wine spent 11 months on lees before bottling.
Grapefruit, lime pith, bright herbs. Hawke’s Bay richness sits underneath with a citrus drive through the palate. Still tight and fresh at this stage, with a hint of roundness starting to build. Lusciousness is loading.
