Muritai is located a half mile from the sea in one of the windiest and driest spots in Marlborough. Whilst bud-break is 7-10 days earlier here because of the proximity of a relatively warm sea in the spring, in the summer the breeze is stronger in the Awatere than elsewhere in Marlborough. And it’s strongest where we are, close to the sea. More wind makes our vines less prone to disease, reducing the need for treatments. Wind also reduces temperature, lowering yields and delaying maturity so the grapes see more of the cooler fall evenings. The cool evenings mean larger diurnal temperature changes as well as longer hang times, both of which help develop the aromas and flavors that give our wines their unique intensity.
The soil at Muritai overlays gravel and clay. It’s the right kind of almost stone free clay that holds water, making it available to the vine’s root system in our drier micro-climate. The depth of the underlying clay and its water content vary from one end of the vineyard to the other, giving us the variable growing conditions we were seeking.
Fermentation in stainless steel at 10C. No fining agents used, cold stabilized. A small percentage of Riesling is blended into this wine for additional texture and body.
On the nose – very intense, luscious tropical fruits with a rich, spiced stone-fruit character and just a nod to a slightly briny, passion-fruit edge. In the mouth, the attack is rich, lush and tropical but beautifully balanced by a taught, deliciously mouth-watering acidity full of super-ripe citrus. The mid palate is bright and light with a fine texture and body. The finish is full of sweet herbs and cut grass, along with an intense, fine, incredibly long smack of passion-fruit and kiwi fruit.