Heaphy Sauvignon Blanc 2011
Heaphy Pinot Noir 2010
As a Partner in Kahurangi, you will be amongst the very first in theUK to receive the latest tinglingly fresh vintage of the New Zealand Sauvignon Blanc 2011. The grapes are still being picked as this wine page is being written, and Greg’s report is enthusiastic. The grapes are coming in clean, ripe and healthy and once again, a classicNew Zealand style of ‘Savvy’ is to be anticipated.
Your Heaphy Sauvignon Blanc vines are planted on a mix of Moutere clay and stony soils. The grapes were machine harvested late April during the cool mornings. The wine is currently undergoing classic cool fermentation in stainless steel vats ready for bottling in early summer followed by immediate shipment to your door.
The style of the 2011 will be similar to the wonderful, sell out 2010. Dazzlingly aromatic with a racy mix of passion fruit, kiwi, kaffir lime and freshly mown grass, the flavours are rapier-like in the mouth – with elderflower, gooseberry and pink grapefruit also making an appearance. Greg believes the vintage will be equal to the sublime 2010. It will make a perfect aperitif, but will also work well with many dishes – seafood of course, fresh asparagus, goat’s cheese and a wide range of Oriental foods. Try a lobster and shrimp risotto with green pea and asparagus for a great match. Drink to the end of 2013.
Your Heaphy Pinot Noir 2010 is Greg’s finest vintage yet. The vines are planted in different parts of the Moutere vineyard on stony, alluvial soil. The grapes were all harvested by hand in April 2010 and underwent fermentation in small open-topped fermenters. Maturation then occurred over a ten-month period in French oak barrels.
The Heaphy 2010 is a deepish ruby red and has gentle and enticing aromas of crushed strawberry and raspberry with exotic spices and vanilla pod. The palate is wonderfully supple and juicy with a little more structure compared with the 2009. The flavours are of plum, dark cherry and black pepper with toasty oak and spice. It can be cellared for at least four years. Try it with fatty fish such as salmon, roast chicken or tender spring lamb for an ideal match.