Element Vineyard 2019

Located in the Marlborough region, at the northern tip of New Zealand's South Island, the Element Vineyard benefits from a cool maritime climate, characterized by significant diurnal temperature variations. The vines are planted on well-draining alluvial soils composed of gravel and silt, which promote slow and steady grape ripening. Cool ocean breezes and generous sunshine help maintain high natural acidity while developing beautiful aromatic concentration in the berries.

The grapes from the Element Vineyard plot are hand-harvested, meticulously sorted, then placed into vats as whole clusters and destemmed berries to preserve fruit purity and structure. Fermentation occurs with indigenous yeasts, accompanied by gentle punch-downs to delicately extract color and tannins. The wine is then aged extensively in French oak barrels, a proportion of which are new, to refine the texture, add aromatic complexity, and respect the precise expression of this Marlborough terroir.

This wine reveals notes of crunchy red fruits, black cherry, and plum, enhanced by delicate floral touches and spicy nuances reminiscent of mild pepper. Subtle woody accents and a hint of minerality add complexity and depth to the whole. The palate is precise and balanced, with a supple texture, a lively acidity that prolongs the tasting experience, fine tannins, and a persistent, fresh, and harmonious finish.

Introduced in 1819, viticulture was greatly developed by Jean-Baptiste Pompallier, a French Marist missionary. Sent to Oceania in 1837, he settled there in January 1838 to develop New Zealand's vineyards. The first quality vineyards were established in the Hawke's Bay region during the 19th and early 20th centuries. After production setbacks initially caused by phylloxera and then the First World War, the vineyards began to expand again during the Second World War, doubling in size. Today, New Zealand has 10 major wine regions spread across the North and South Islands, the largest of which is Marlborough. Most of New Zealand's wine regions have a maritime climate. The country's long, narrow shape means that vineyards are never more than 120 km from the coast, and most are even much closer (with the exception of the semi-continental region of Central Otago). A mountain spine running through the center of the country protects most of the major wine regions from the strong westerly winds from the Tasman Sea known as the "Roaring Forties." Because of these winds, there are few wine regions on New Zealand's west coast. The quality and reputation of New Zealand wines are well established. Indeed, the country produces some of the best and most renowned Sauvignon Blanc in the world. And it's no coincidence that New Zealand has managed to make Sauvignon Blanc its symbol, alongside its sheep, kiwifruit, and the legendary haka!