Hospitality Business Magazine

Fresh summer sipping just in from Wild South 

rsz_wild_south_pinot_noirWild South has released new vintages of its Pinot Noir and Sauvignon Blanc – two quintessential Marlborough wines to get the taste buds tingling for summer.

Winemaker Kel Dixon says the key to Wild South Pinot Noir 2014 was careful vineyard management, particularly at harvest time. “We picked many of our blocks earlier than normal to capitalise on the warm, dry spring and summer, secure fruit with a balance of great flavours and good acids, and make sure we had all our grapes safely tucked up in the winery when the late autumn rains came.” 

As a result Wild South had excellent fruit, which was fermented and aged in separate batches prior to blending and bottling. The result is a wine with vibrant fruit flavours and layers of subtle complexity. 

The 2015 Marlborough Sauvignon Blanc is Wild South’s first release from the vintage that many wine makers have been predicting will produce some of the best Sauvignons seen for years. Dixon says it was definitely a classic cool climate growing season.

“The feature of the vintage was the second half of summer with record temperatures and superb ripening conditions. The Sauvignon Blanc we picked was the very best expression of this varietal and the resulting wine displays exceptional intensity.” Dixon says both wines are very approachable now and ideal drinking over the summer ahead. 

Wild South Marlborough Pinot Noir 2014 is an attractive deep garnet red colour and leads to a lifted aroma of strawberry and vanilla with subtle dried herb complexity. The palate is sweet fruited with wild berries and vanilla, complemented by subtle oak spices and a savoury complexity. Food match: The perfect picnic lunch wine – pack some crusty bread, your favourite cured meats, cheeses and accompaniments. 

Wild South Marlborough Sauvignon Blanc 2015 has fresh and lively aromas of snow peas, florals, nettles and lemon juice and zest. The palate is Sauvignon Blanc frisky with powerful length and a lovely mineral finish. Food match: Freshly barbecued or pan seared scallops.