Located at the northern end of New Zealand’s South Island, Marlborough is a long, straight valley cut by major rivers and ringed by the Misty Mountains. Its rugged, boulder-strewn soils are low in nutrients, naturally restraining the vigor of the Sauvignon Blanc and yielding intensely flavorful grapes with distinctive aromatics. The temperatures are as dramatic as the surroundings, with wide diurnal swings that climb into the 80s F in the afternoons and then plummet down into the 30s F at night. Our grapes come from both the Wairau Valley and the Awatere Valley, together creating a comprehensive expression of this famous New Zealand region.
Following harvest each year, Winemaker Susan Doyle flies down under to team up with Winemaker Tony Bish in New Zealand. To retain the inherent characteristics of the grapes, the fruit is kept cool following harvest and through fermentation. This slow extraction captures the crisp pop of aromas as well as the bright fruits and minerality. The mouthfeel is developed with lees stirring, and balance is achieved in artful blending just prior to bottling. Together, Susan and Tony evaluate the individual lots of Sauvignon Blanc and create a blend that captures the expressive Marlborough character.
Marlborough, on the northern tip of New Zealand’s South Island, is the country’s premier appellation for Sauvignon Blanc and the most renowned winemaking region in the country. This appellation’s cool climate is also well suited to Pinot Noir, a finicky, difficult-to-grow grape that yields sublime wines when planted in the perfect spot. So, when Diageo Chateau & Estate Wines set out to produce world-class NewHarbor® Sauvignon Blanc and Pinot Noir, it was natural to source fruit from this appellation.