Smoky and spicy notes are characteristic of the site, along with richness and texture we encourage with skin and lees contact. The 2013 wine has an intense and complex herbaceous nose with jalapeño pepper and lime, the palate shows vibrant acidity, salinity, with palate weight and length typical of the site.
100% Sauvignon Blanc, farmed organically, vinified naturally and estate grown by winemakers Gabrielle Simmers and Hayden Penny, and viticulturist Emma Tait-Morris. The 2013 vintage is being heralded as a ‘one in 100 year’ season. Fully organically certified in 2015. The block has an excellent history of organic farming since first plantings in 1989.
Terroir – The vineyard is an amazing site for viticulture. Situated in Hawke’s Bay on a northfacing hillside with slopes up to 30 degrees, soil is Matapiro sandy loam over Kidnappers Group fossiliferous sandstone overlain by carbonaceous mudstone, tephra, ignimbrite. 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. 92% of NZ’s vineyards are on flat land with alluvial gravel soils, so this soil and site produces a very distinctive wine in a New Zealand context.
The Region – The climate is very similar to Bordeaux, with a mix of soil types from limestone, clay, silt and alluvial gravels, often overlain with volcanic topsoil.
Philosophy – The Supernatural is an organically farmed and naturally vinified wine. The philosophy relies on great terroir and traditional processes. Producer's aim is is to deliver one of the world’s best Sauvignon Blancs, naturally and organically.
Winemaking – Harvest is by Pellenc Selectiv Process with sorting table and destemmer, 4-6 hours skin contact once destemmed, then long, slow air press. Natural fermentation followed by lees contact in steel. No fining, light filtration.
This wine is also available as part of Premium wine club case of 12 organic red wines - check it out and save up to 10% off retail.