2022 Ant Moore, Signature Series Sauvignon Blanc

Producer Profile

INTRODUCTION

Legendary Marlborough winemaker Ant Moore moved to New Zealand in 2002 and quickly became part of the fabric of the region (despite being Australian born!). Turning bare blocks into thriving vineyards, building up a wineryand creating many successful wine brandsare just some of his many ventures. Based in and around Marlborough, in the sub-regions of Awatere, Waihopaiand Wairau Valleys, these individual micro-climatesand terroirs provide a unique personality to Ant’s wines.

CELLAR INFORMATION
The fruit was machine harvested then pressed with the cloudy juice clarified by floatation and cold settling. Once clarified the Brookby juice was transferred to old French barriques for relatively warm (18°-22°C) fermentation and the other batches were fermented separately in temperature controlled stainless steel tanksat approximately 13° to 15°C for 3 to 4 weeks. After fermentation the tank fermented components were racked and the individual parcels held separate on light lees to help maintain freshness.The oak component was kept on fermentation lees to further fill out the palate and promote some depth of character. After blending, the wine was stabilised without the need for extra fining before final crossflow filtration to prepare for bottling.

VINEYARD INFORMATION

Fruit isgrown and produced on their own soils,and sourced predominantly from the Dillons Point, the Awatere Valleyand asmall component from Brookby Road. Havingspent over 20 years in Marlborough developing 5 world class vineyards, that represent the regions diverse terroir their vineyardsare proudly certified by the Sustainable Wine growing New Zealand™ program.