Tohu Whenua Awa Single Vineyard Marlborough Pinot Blanc 2020

Tohu Whenua Awa Single Vineyard Marlborough Pinot Blanc 2020Dry style French oak Baked apple Roasted almond "Aromatic and distinctive with a scents of white spice and green pear skin, ripe grapefruit and some white fleshed stone fruit suggestions. There s a lees quality, light white flowers and moderate mineral note. A satin texture touches the palate first then flavours of apple and green pear, lees and white fleshed fruits. Acidity accentuates a citrus peel and pith note, adds some texture and length. A well

• Dry style
• French oak
• Baked apple
• Roasted almond

"Aromatic and distinctive with a scents of white spice and green pear skin, ripe grapefruit and some white fleshed stone fruit suggestions. There ‘s a lees quality, light white flowers and moderate mineral note. A satin texture touches the palate first then flavours of apple and green pear, lees and white fleshed fruits. Acidity accentuates a citrus peel and pith note, adds some texture and length. A well made wine, youthful and ready to drink from 2022 through 2027+" Cameron Douglas, Master Sommelier, Aug 2023

Ripe peach and baked apple with fresh citrus, spice and notes of roasted almond. Luscious, concentrated fruit-forward flavours on the palate lead to a delightfully smooth and persistent finish. Ripe peach flavours combine with baked apple.

Awatere Valley Marlborough, New Zealand. Araroa Block - 1 ha, planted 2010. Loam soils varying from shallow to deep silt and fine sand.

On one hectar block located in the upper Awatere Valley, the Pinot Blanc vines were planted in 2010, with the 2020 harvest only the third commercial release of this wine. A great start to the season, with above average rainfall and warm temperatures led to early flowering. Ideal harvest conditions with warm days and cool clear nights, allowing grapes to be harvested in pristine conditions in March.

Hand-harvested grapes were gently whole-bunched pressed straight to French oak barriques. Fermentation was carried out with ‘wild’ or indigenous yeasts naturally found on the grapes. each barrel underwent weekly batonage, or lees stirring, promoting yeast autolysis and adding both body and complexity to the wine. Malolactic fermentation occurred once the weather warmed in the spring, with the wines carefully monitored during this time. The wine was blended after eight months before being stabilised and filtered, ready for bottling mid-January 2021. Only 450 bottles produced.