|
|||||||||||||||
|
Home
 Webisodes >
2012 Webisode #12123 - July 2012 Limited Series Wines Sauvignon Blanc, 2011. Ribbonwood
Ribbonwood is a boutique winery based in Renwick, New Zealand's South Island near Marlborough. The original estate vineyard was established in the early 1980's by Rex Brook-Taylor, who took the name Framingham, his ancestral home near Norwich, United Kingdom. Ribbonwood is the name for New Zealand's tallest native deciduous tree, planted in the winery in 1998. The vineyard was established in 2004, with two different types of Sauvignon clone. Clone 1 to provide the earthy, grassy and herbal components, while Sauvignon Musque to provide the intense aromatics, melon and citrus notes. The soil profile contains a mixture of free draining river stone and alluvial silt. The warm site situated in the centre of the valley, has a low rainfall and relatively low frost. Ribbonwood takes a low impact approach to vineyard management with a lot of hand work and a strong environmental focus avoiding systemic chemicals and planting flowers to encourage biodiversity. Accredited as a sustainable vineyard and winery under the Sustainable Winegrowing New Zealand program, they are currently in conversion to organic viticulture, which further minimizes the impact on the land and bringing eco system of the land into balance. Originally from Gateshead near northern England, winemaker Dr Andrew Hedley was drawn to Ribbonwood in 2001 by his love of Riesling. With a degree in Applied Chemistry, Andrew completed his PhD in 1993 before moving to New Zealand with his wife Debra and turning his focus to winemaking in 1998. He has been involved in 13+ vintages in Marlborough. After overcoming throat cancer in 2006, Andrew returned to work with renewed focus and an even stronger sense of purpose. His strongly individual winemaking has built on the groundwork of his predecessor Ant McKenzie. The classic passion and grapefruit flavors, elevated with currant, capsicum and hints of mineral are the classic elements of this grape when grown here. It leaves little doubt of the impact it will have on the palate when paired with sea scallops in a burnt butter sauce with toasted almonds. July 2012 Limited Series Newsletter (.pdf)
|
|||||||||||||||
|
|||||||||||||||
