Rapaura Springs (pronounced Ra-para) is a unique oasis in the dry Marlborough landscape with natural underground springs providing a life source for the vines. This pure water enables the vineyards to produce outstanding fruit with minimal intervention. The logo represents the water of the multiple springs that flow from their stony aquifer.
“This land is only good for raising Bulls”, said the previous owner of the Bull Paddock. Little did he know, back in the mid 80’s, he was selling prime land for growing super –premium Sauvignon Blanc. For centuries, before flood control, the Wairau River would overflow in to the Opawa River located in the acclaimed Dillons Point region. The water would rise up on to the land that is now the Bull Paddock vineyard and deposit silt which holds all the nutrients and organic matter that feeds the hungry vines.
Today, the soil found on the front block of this vineyard is 300 mm deep and rests over a clay pan. This is where we source the grapes for the Bull Paddock Sauvignon Blanc. The soil profile ensures the vines work hard in creating the concentrated characters in the wine.
Over 5 years we have run a companion planting program and used our grape marc (pressed grape skins) as a form of mulch to help build up levels of organic matter in the soil. This, combined with our low cropping levels (2&3 cane vines), we have incredibly concentrated fruit which have a true sense of place and beautifully express this premium sub-region.
The cool afternoon easterlies, coming from the ocean north of Marlborough, drop the temperature at night, aiding flavour development. Rapaura harvest in the cool of the night, when the fruit is at optimum ripeness. The chilled grapes are quickly delivered to the winery, the closest in the area. The result: The freshest, most expressive and ‘thiol rich’ source of grapes, beautifully captured in the resultant wine.
Once pressed, the juice was fermented at cool temperatures to retain the fresh fruit flavours from the vineyard.
A challenging vintage (both the growing season but also the 7.8 Magnitude earthquake that hit on 14th November), which yielded a smaller crop than predicted.
Growers who put in the hard work early in the season to get the yields right got the advantage and, despite some April rain, managed to pick fruit with intense concentration.
From one of the most premium wine growing sub-regions in Marlborough, the Bull Paddock Sauvignon Blanc displays concentrated guava aromas, delicious blackcurrant and floral undertones. The palate is rich and full, with minerality and passionfruit flavours.
Try with Fish and Chips or a crisp Caesar salad.
Best served at 10-12°C
IWC: Gold Medal (2017)
“Bright, floral, highly expressive. Impressive blackcurrant scented fruit, intense, all under pinned by racy freshness. Long and mouth-watering.” Judges Comments
Dillons Point, Marlborough, New Zealand
100% Sauvignon Blanc