LEEFIELD STATION SAUVIGNON BLANC 2024
LEEFIELD STATION SAUVIGNON BLANC 2024
Leefield Station has a mission of showcasing the best of Marlborough in one amazing property. Delicious grapes, well-kept sheep, cattle, and pigs – all alongside flourishing native bush sheltering productive beehives and teeming flora and fauna. It is nature co-existing perfectly – helping each other, in an amazing eco-system of its own.
Because we believe this is what modern farming looks like.
6 bottles
Tasting Note
Tasting Note
TASTING NOTE
This single vineyard wine demonstrates vibrant citrus aromas, fresh subtle herbal and grapefruit flesh notes. The palate is well-balanced, showing intense fruit concentration, hints of lemon and lime, natural sweetness and vibrant acidity with a dry persistent finish.
FOOD MATCHING
For a delicious pairing, try alongside a refreshing Kingfish Ceviche with lime and coriander.
CELLARING POTENTIAL
Crafted to be enjoyed at the peak of its vibrancy and freshness, we recommend drinking this wine within 3 years of vintage date.
Winemaking
Winemaking
ORIGIN
Leefield Station, Waihopai Valley, Marlborough.
VARIETY
100% Sauvignon Blanc.
WINEMAKING
The preservation of aromatic and fruit flavours from the vineyard through to the winery is of the utmost importance in our Sauvignon Blanc. The fruit is field
destemmed before being gently pressed into tainless steel tanks. The juice is fermented at cool temperatures with selected yeast strains aimed at developing vibrant and fresh varietal characters.
ANALYSIS
- Alcohol - 13%
- pH - 3.15
- Titratable Acidity - 3.3g/L
- Residual Sugar - 7.3g/L
- Vegan Certified
Vintage
Vintage
VINTAGE
Vintage 2024 will be remembered for being one Marlborough’s smaller vintages but also for producing exceptional fruit quality. Despite a dry winter and resulting low ground moisture levels, full dams and positive river flows supplied essential soil moisture for the start of the growing season with budburst in mid- September. Minimal frosts occurred, and though November and December were warm, below-average temperatures potentially contributed to the smaller vintage. From December to February, temperatures rose sharply, accompanied by above-average sunshine and below-average rainfall, leading to drought concerns and an early start to harvest.
Perfect weather aided steady picking from February until mid-April, allowing fruit to be picked in perfect condition at peak ripeness, delivering consistent levels of concentration and complexity of flavour.