Appelation and origin: Single Vineyard white wine Sauvignon Blanc “Midalidare New Zealand” from Marlborough, Waihopai.
Vineyard: Craiglochart.
Grape variety: 100% Sauvignon Blanc from Craiglochart vineyard.
Terroir:
Harvest: Machine harvest.
Winemaking:
Maturity: Mature. Keep up to 2 years.
Volume: 750ml.
Closure: Screw cap.
The story of Midalidare is a story of action that turns dreams into reality. Our dream took us to the other side of the world, to a magical place with wonderful nature and exceptional wines – New Zealand. We wanted to try something different and challenging, to improve our skills, to gain new knowledge. Thus, the idea of creating wine abroad was born.
Introducing Midalidare New Zealand Marlborough Sauvignon Blanc: a wine created by the Midalidare winemaking team from grapes grown and vinified in Marlborough.
The Sauvignon Blanc vines are at an average age of 15 years. The clone MS (Mass Selection) is unique, it is grown solely on the territory of New Zealand. The climate is relatively dry, and irrigation water from the Waihopai river is used when necessary. The forming is single vertical shoot positioning (VSP or single guyot). The yield is controlled and reduced to 15 tone/ha. Regulation of production, e.g., green pruning is made when the height of the shoots is 15-20 cm. An innovative viticultural practice is placing gravels from the river around the roots of the vines which help to balance temperature all year round.
Midalidare New Zealand Marlborough Sauvignon Blanc is rich with lime zest, blackcurrant and seabreeze aromas. The citrus and passion fruit flavors are balanced by a salty freshness providing textural crunch and a deliciously long finish.
The harvest for Midalidare New Zealand Marlborough Sauvignon Blanc takes place in the early mornings, in the beginning of April, on April 7th for vintage 2023. The grapes are machine-picked and are triple sorted through Opti-Grape system.
The finest selection of Sauvignon Blanc grapes is sent for gentle pressing. A cold soak takes place in order to allow aromas from the skin to penetrate the grape juice. The grapes are than strained and delicately pressed into stainless steel vats. Clarification for a few days preceded the yeasts introduction and slow fermentation at controlled temperature. Upon finishing the fermentation, the wine is cooled and kept on the lees. Filtration, clarification, and bottling complete the winemaking process.
aLCOHOL CONTENT: 12.5% vol.
TOTAL ACIDITY: 7.8 g/l
residual sugar: 3.12 g/l