Rod McDonald Te Awanga Sauvignon Blanc
In 2006 Rod McDonald began searching for great vineyard sites that would eventually supply the grapes to make the great wines. One of Hawke’s Bay’s greatest strengths is its geographical and climatic diversity. The varied landscape provides an environment to grow a number of different varieties for an array of wine styles.
Here, he chose the classic grape synonymous with New Zealand: Sauvignon Blanc. Grown in the cool maritime climate of Te Awanga which ensures bright acidity coupled with a long growing season to achieve full ripeness.
Simple winemaking and attention to detail is what’s needed to make great Sauvignon Blanc. The fruit was gently pressed, the juice cool settled and racked clear for fermentation in tank. An extended period on yeast lees in tank has increased the richness and texture. This Sauvignon holds classic pungent aromatics and crisp acidity. Gooseberry, lime and guava aromas lead into a rich, mouth-filling palate that tastes of passionfruit, grapefruit and a lovely chalkiness. The wine is crisp and bright with a lingering finish.