Picked during the cool autumn conditions between 18th March – 2nd April, the fruit was harvested by machine and transported directly to the winery where it was gently pressed and cold settled for three days. The juice was racked to stainless-steel tanks where it was inoculated with a selection of aromatic yeast. A small portion was kept aside and fermented in neutral French oak where indigenous ‘wild’ yeast was allowed to ferment the juice through to dryness. Each batch was left on lees and kept separate until the blend was assembled prior to bottling in January.
94, Wine Advocate
“The 2025 Alpine Rift Sauvignon Blanc leads with cassis, snow pea, green apple and brine. In the mouth, the wine is mineral and flinty yet taut and tropical, with attractively tense acidity that balances the fruit. I really like this; it screams Marlborough Sauvignon Blanc,” and it does so with some class. This is very good. 13% alcohol, sealed under screw cap.”
