Reed Vineyard 2023

Located in the Central Otago wine region on New Zealand's South Island, Reed Vineyard benefits from a cool continental climate characterized by significant temperature variations. The vines are planted on well-drained, low-fertility alluvial and schist soils, which promotes moderate yields and excellent aromatic concentration. The influence of the surrounding mountains protects the plots from prevailing winds, while generous sunshine allows for slow and complete grape ripening, preserving vibrant natural acidity and a precise expression of the terroir.

The grapes are hand-harvested and then gently pressed as whole clusters before a light settling. The must is then gravity-fed into French oak barrels, mostly old, where spontaneous fermentation occurs with indigenous yeasts. Malolactic fermentation is partial, preserving tension and aromatic purity. The wine is then aged on fine lees for several months, with measured bâtonnage, before careful blending and bottling without fining, with light filtration only if necessary.

This wine reveals notes of ripe citrus, stone fruit, and white-fleshed fruit, complemented by delicate floral touches, mineral nuances, and a light spicy character from aging. The palate offers a crystalline and precise texture, supported by a taut acidity that lengthens the finish, with a sensation of saline freshness and clear aromatic persistence, balancing richness and purity without heaviness.

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!