The Framingham label was launched in 1994 with one Riesling, and has since...
expanded to include Sauvignon Blanc, Pinot Gris and Pinot Noir. Framingham produces wines from their 19.5 hectare estate vineyard (certified organic since 2014) and other selected sites. Their Riesling vines, planted in 1981, are among the oldest in Marlborough. Winemaker Dr Andrew Hedley joined Framingham in 2001, bringing with him an obsession with – and a reputation for – making great Riesling. Indeed, Jancis Robinson MW hails Andrew as “one of the most skilled practitioners of Riesling anywhere in the world”.
Fruit for the 2017 Sauvignon Blanc was sourced from seven different sites, including the Framingham estate vineyard, in the Conders Bend, Renwick, Dry Hills and Rapaura sub-regions. The various soil types, including stony old river bed, clay and silty loam, all contribute different elements to the blend.
2017 was a relatively difficult vintage in Marlborough. Unprecedented amounts of precipitation through the growing and picking season meant that disease was an ever-present threat. Framingham's expertise in vineyard management meant that, even under these circumstances, their harvest was a success.
Each parcel of fruit was kept separate in the winery. Juices were predominately fermented in stainless steel using several different treatments, however 11% of the final wine was fermented in oak and acacia puncheons and barrels. A small component of 5% was fermented on skins. Around 35% of the blend was aged on full ferment lees for six months, the remainder on light lees.
Smoky aromatics, with flint, bitter lemon citrus, grapefruit and tropical hints. The palate is rich, slightly chewy, with good mouthfeel, texture and harmony. Flavours of yellow citrus, currant, papaya and sweet herbs carry through the finish.
|Grape varieties||100% Sauvignon Blanc|
Liberty Wines customers can order this wine directly from us.