Viticulture: Situated in the Waihopai Valley, the vineyard is comprised of a complex range of soils, running across three ancient river bed terraces with less fertility and uniformity than those of the Wairau Valley. The Waihopai Valley has a unique climate with a larger diurnal range, warmer days and cooler nights, than the main Wairau Valley.

Vintage: Having survived a string of spring frosts, the timing of budburst was nearly identical to last year though a subsequent cooling off meant early vine development wasn't quite as vigorous as seen previously. November was dry, with temperatures slightly above average. December brought with it a noticeable drop in temperature and just shy of 10mm of rain. This has created a fruit source with heavily botrytis affected, ripe fruit flavours combined with record high levels of residual sugar.

Winemaking: Flavour packed fruit was harvested during the first week of June and gently pressed to yield a thick golden juice, laden with richness. Cool fermentation in stainless steel tanks with specific German yeast strains chosen for its ability to survive the chokingly high natural sugar levels has ensured the wine freshness and the most vibrant of personalities.

Aroma: A warm, rich bouquet of citrus zest, peach nectar and apricot stone. Palate: A combination of luscious golden stone fruits and orange & grapefruit marmalade continues the flavour themes established on the nose. Food Matching: Perfectly matched with most classic fruit based desserts. Try the Ned Noble Sauvignon Blanc lightly chilled with a warm, straight from the oven slice of ginger loaf.

Nutritional data Typical Values Analysis: Alcohol 10.5%. Residue Sugar 165g/L. Contains Sulphur Dioxide/Sulphites.