Simon and Vanessa Barker
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.
Utilizing the first fruit of the harvest, this wine is fermented in 100% stainless steel at 10º C to preserve fruit purity.
Bright and fresh with lifted sweet, lightly spicy citrus and dried herbs and, of course, the classic ranga wet stone minerality and just a whiff of smoky flintlock. Though bone dry, the palate is succulent and mouth-watering. Full of juicy sweet limes, the mid-palate is beautifully balanced and weighted, with a touch of sweet mown grass and the trademark briny jalapeño flavor.