When I’m looking to make my most unique sauvignon blanc, I go to the most unique area of Marlborough to do it. The fruit for this wine is grown by Paddy and Anna Trolove at Taihoa Vineyard on Marlborough’s southern Kekerengu coast. This wine is a bit of a sentimental favourite for me. It is an outlier, both geographically and in a winemaking sense, to the typical sauvignon blanc wines of Marlborough; it is all about complexity, texture and age-worthiness.
The grapes for my Taihoa Sauvignon blanc are grown with organic management and a low-cropping regime on a beautiful little terrace, high above the sea. We expose the fruit more to the sun by taking leaf away from around the bunches. When it gets to the right stage of ripeness, it’s hand-picked and taken as whole bunches back to the winery, where we press it in the champagne-style method to delicately get the free-run juice away.
Cuvée juice is wild fermented in old 500 litre oak puncheons that have seen several years of chardonnay and then retained in barrel for extended maturation. I find that the wild yeast from this site has a very unique character. This sauvignon blanc is all about the wild yeast, high solids ferment, aging on yeast lees and a little bit of the nuances that come from the Kekerengu area. I am crafting a wine with a very linear, focused structure around which I can build beautiful textures.
This is a sauvignon blanc for the long haul, for the connoisseur who wants to age it for some time.
Simon Waghorn — Winemaker
Focused aromas of guava, lime rind and papaya with light leesy nuances.
Powerful and concentrated, with a tight mineral texture and flavours of melon, green peach and limoncello.
This wine is already drinking well, but it will continue to evolve, increasing in complexity and roundness over several years.
Soft white cheese, chicken and tarragon pie, and smoked eel. A natural partner for seafood —particularly oysters.
"Taihoa is a flagship, barrel-fermented sauvignon boasting more weight, complexity and texture thanks to vineyard selection and oak treatment. This impressive wine combines a powerful fruit expression with oak and yeast lees characters." NOV 18
Bob Campbell, Master of Wine
The Real Review © The Real Review
"Grown at Kekerengu, south of the Awatere Valley, the age-worthy 2017 vintage was hand-picked and fermented and matured for 11 months in old French oak barrels. A classy, tightly structured wine, it has concentrated grapefruit/lime flavours, a subtle seasoning of oak, and a crisp, fully dry, long finish.”
New Zealand Wines: Michael Cooper’s Buyer’s Guide 2018
Sustainably certified SWNZ