Macrocarpa Sauvignon Blanc 2013

Macrocarpa is like the old childhood friend you grew apart from, whom you meet years later and hit it off with all over again. Because, like child hood friends, there are many out there, but only a few that stand out and this isn’t just another New Zealand Sauvignon Blanc.

But what sets it apart? We’re betting on the 20 per cent oak which gives a rounder mouth-feel and a more boosted body. Complex and feisty with a habit of keeping you coming back time and time again, that’s our mate Macrocarpa. We’re not letting this one slip through our fingers again.

Marlborough Single Vineyards was started by Sarah and Adrian Lowe in 2009, with the idea to fill a gap in the market for boutique Marlborough wines. They produce small amounts at a high quality, valuing the best possible terroir and grapes, with a genuine interest in winemaking. Despite the businesses young age, they are gaining recognition in New Zealand and Europe for making different wines with an interesting edge.

The label tells a story: in the front of the vineyard stands the Great Macrocarpa Tree, which is the oldest tree on the site. The Macrocarpa trees were brought over from California to New Zealand in the late 19th Century to be used a shelter belts.

Sarah Lowe’s parents Patrick and Gaye Murphy grow the grapes, while Scott Berry handles the making processes. Scott believes that winemakers must look after and care for their product as if it were one’s child. After studying at Lincoln University in New Zealand and then trying his hand at making wine in Sancerre, he gained an absolute understanding of viticulture and vinification – something which shows in the end result of what he produces. Scott also values specific terroir and personal craftsmanship, saying: “Wine is an expression of the input from the soil and the vineyard, and what you make can't be replicated by anyone, anywhere else in the world”.

Great care was taken while making this Sauvignon Blanc. De-stemmed grapes were put into open-topped fermenters where they stayed for around a week, soaking while pump-overs took place regularly. After fermentation, further pumping over was carried out during a four week period to achieve the sought after tannin integration. 20% of the final blend was aged in oak for three full months – this is what makes Macrocarpa stand out from most other Marlborough Sauvignon Blancs.

The addition of oak helps develop a fuller and rounder character, but does not make it overly oaky. The classic essence of Marlborough Sauvignon grapes is present with tropical fruit notes and herbaceous aroma. This is a complex white with a fresh minerality and rounded acidity. It works well with garlic or Thai spices in food, such as garlicky seafood dishes or inventive chicken salads.