Winemaking could not be easier for this wine. Cloudy juice is run to large 4000L and 5700L French oak foudres for uninoculated, warm fermentation. The wine then sits unsulphured on heavy lees for the next 10 months. As with the 2016, this wine has majorly gone through malolactic fermentation, lending the wine aromatic intrigue and enhanced mouthfeel. A small parcel of skin contact fermented wine was also incorporated into this wine for added texture.
The wine displays an intriguing nose with a smoky oak lift, and a complex yet restrained array of tropical fruits, stonefruit and citrus notes with an undercurrent of gentle herbal elements. The palate is textural and soft, yet still framed with a fine acid line giving a precise drive and flavour length. Try with poultry and pork dishes and heartier seafood meals. This wine is expected to look good until at least 2020, and likely beyond. Sauvignon Blanc
New Zealand's Catalina water planes (known as flying boats) played a vital role across the South Pacific during and after World War II. Catalina Sounds pays homage to this plane and the beauty of the Marlborough Sounds where it served and made its home. Peter Jackson's aspiration at Catalina Sounds is to continue producing excellent quality wines of beautiful fruit expression, interest, finesse and balance. Striving to create wines of great honesty and integrity that are true to their site, while attempting to incorporate complexity and longevity into the wines.
BOB CAMPBELL MW - THE REAL REVIEW
Fresh, tangy and quite delicate chardonnay with green apple, Granny Smith, grapefruit and a suggestion of nut and ginger yeast lees character. A fruit-focused wine with nicely integrated oak and a silken texture.