Owned by the Neylon family, Rapaura Springs has an astonishing track record of Trophies and top points for its wines. The family started their farming career with mussels and apples but found vines much more rewarding and since making this move haven’t looked back. Their goal is to enhance the environment around them through sustainable vineyard and winemaking practices that will leave a natural legacy for future generations. Rapaura Springs have a philosophy of minimum intervention, and all vineyards are carefully managed under strict Sustainable Wine Growing New Zealand standards. They let Marlborough’s land, climate and water do the hard work, then handcraft superb wines at the state of the art winery, leaving the vineyards to tell their own story, with just a little nudge in the right direction from experienced viticulture and winemaking teams. The result is a selection of focused, terroir-driven Sauvignon Blancs and Pinot Noirs with outstanding varietal expression.
The clay rich soils of the Southern Valleys sub-region naturally restrict vine vigour and produce Pinot Noir fruit with concentrated flavours and supple tannins. The sub-region sits inland, away from the coast, with cooler evening temperatures during the critical ripening period. Some of the oldest hillside Pinot Noir plantings in Marlborough are found in this sub-region. The perfect conditions for producing intense, unique and memorable Pinot Noir wines.
100% Hand selected and harvested fruit from our Southern Valley vineyards. A selection of premium Pinot Noir Dijon notably 777, 667,10/5 and 115 hand harvested at their peak ripeness. The fruit was carefully processed and fermented in the winery with a selection of different winemaking techniques (including Whole Bunch fermentation) to give us the ability to blend a wine with greater characteristics and complexities. Post fermentation the wines were gently pressed and aged in a selection of premium French oak vessels including 55% New from premium French coopers (15% puncheon).
The 2018 growing season in Marlborough was not without some challenges. December we enjoyed perfect flowering conditions, January was one of the warmest on record, February delivered some rain and March was characterised by extended dry periods and high sunshine hours. Despite all this, the fruit ripened nicely on the vines, earlier than normal, and we had clean, ripe and intensely flavoured fruit come harvest in April.
Dark cherry, violet and cinnamon spice aromas complement red fruit, chocolate and subtle spice flavours on the palate. The fruit flavours are framed with supple tannins and a core of juicy acidity. This wine is immediately enjoyable but will continue to drink well for the next eight years
BBQ and grilled meats, duck salad, mushroom risotto
Bob Campbell MW: 94 Points
Marlborough, New Zealand