Product attributes: Vegetarian, Vegan.

Vintage 2023 was a very gentle and generous vintage. With lovely warm days and cool nights lending itself to perfect ripening conditions.

Country of origin: New Zealand.

Allergen Information: Contains Sulphites.

Brand: Jackson Estate.

History: Jackson Estate has been in the business for over 30 years, quietly getting on with handcrafting wines with elegance, finesse and longevity. Located in New Zealand's Marlborough region. With total respect for our land and focusing on low cropping levels, small-batch fermentation, single vineyard fruits and minimal winemaking intervention, we continue to achieve incremental improvements year on year, in a sustainable and environmentally responsible way.

Grape variety: 100% Sauvignon Blanc.

Current vintage: 2023.

Regional information: Fruit was sourced from our 3 estate vineyards on the Central Wairau Plain and in the Waihopai sub regions of Marlborough.

Tasting notes: From the acclaimed, family-owned and pioneering Jackson Estate, this wine is a blend of fruit from various different vineyard sites that are used to create natural complexity. Punchy lime and gooseberry aromatics give way to a racy pink grapefruit flavour with hints of asparagus and a cleansing minerality.

Alcohol by volume: 12.50% ABV. Units: 9.4.

Producer: Jackson Estate. Winemaker: Matt Patterson-Green.

Vinification details: The vineyard was first planted 25 years ago so the oldest vines are 25 years old, with a progressive replantation program - some younger vines. They are trained on a 3 cane basis, with sustainable vilticultural practices, lots of green pruning to expose the grapes to maximum sunlight. All blocks were harvested in the early hours of the morning to reduce field heat and enhance flavour. Individually pressed to tank the batches were settled for 72 hours before racking the clear juice off for ferment. Juice was warmed and then inoculated using only the best cultured yeast strains to enhance and complement the pure fruit character of our vineyard sites. Average fermentation lasted 3 weeks at mid to low temperatures to maximize aroma and flavour. Post fermentation the young wines were aged on light lees for up to 3 months prior to being blended and prepared for bottling in September.