It is quite rare that a Marlborough winery has a greater following for Pinot Noir than Sauvignon Blanc, but that is the case with Auntsfield. Pinot Noir is really the Cowleys’ passion and it shows with this wine. The 2023 season was excellent. Regular winter rainfall and a cool spring encouraged canopy growth but kept cropping levels at a balanced level. Summer had regular rainfall but stayed relatively cool resulting in healthy vines with no disease or water stress. There was a slow progression into autumn with a long drawn-out ripening period where the fruit reached optimum ripeness in perfect harvest conditions.
This wine was made with a minimalist philosophy, designed to reveal the characteristics of the grapes and the vineyard. The fruit was hand-harvested, hand-sorted, gently de-stemmed and gravity-fed to tank. The juice fermented with both indigenous yeast from Auntsfield vineyard. Careful hand plunging was utilized to gently extract flavors and tannins from the skins over three weeks. Maturation occurred in French oak barriques (a small portion new) for 12 months before bottling with just a gentle crossflow filtration and small sulfur addition. No fining.