A textured and complex Sauvignon Blanc with extended time on the lees giving the wine both body and a deliciously nutty character. Dried herbal notes mix with exotic fruits and floral tones, underpinned by vibrant acidity and a long, persistent finish.
Fincher & Co The Dividing Line 2018 – 93 points
‘Dry, savoury and complex, it has appealing notes of gunflint and elderflower with subtle oak and a hint of passion fruit. Very smart.’
Tim Atkin
There is something incredibly comforting about the slow flowing Opawa River that meanders through Marlborough’s Dillons Point. The two vineyards that we source grapes from are less than three miles from the high tide mark of the open sea, both situated on free draining river delta soils, which consist of fertile silt loam.
Originally a dairy farm, Kerseley Estate Vineyard was converted to viticulture in 1985. The oldest plantings today date back to 1991, with 30ha of dry farmed Sauvignon Blanc producing textured wines with a wonderful umami profile. All the vineyard blocks are named after their original purposes – Tennis Court, Deer Block, Rabbit Island, Awa and Prospectors – and all have different nuances, vine ages and wine styles.
Located to the Northwest of Blenheim, the Lower Rapaura subregion rests on old riverbed soils near the upper Opaoa (Opawa) River, upstream from Dillons Point. This parcel of land has a unique microclimate that creates excellent wine growing conditions.
Alice Mills Vineyard covers 30 hectares in the heart of the lower Rapaura/Grovetown subregion, showing a similar soil type to Dillons Point. The land here however is nowhere near as fertile, giving more citrus and wet stone notes, as opposed to the jalapeno and passionfruit characteristics of Dillons Point. Planted with predominantly Sauvignon Blanc, alongside about 4 hectares of Pinot Gris, this block plays host to the Dividing Line Sauvignon Blanc where the citrus and melon notes really shine.
Pale Lemon
The wine shows quite dramatic funk and citrus notes with underlying exotic fruits and floral tones.
The extended time on natural lees give the wine an unexpected texture as well as a deliciously nutty character. A full bodied style of Sauvignon Blanc with a dried herbal edge, vibrant acidity and a long, persistent finish.
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