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Churton Sauvignon Blanc

Organic and biodynamic certification. Yields are low, less than half the normal Marlborough average, or around 45–50 hl/ha. Hand-picked, gentle whole bunch pressing, 12–24 hours of settling so that the juice remains milky and full of “good bits”. The blocks are fermented separately and the juice ferments and clarifies naturally and slowly in tank and about 12% French oak barrels. The parcels are blended after about 10 months aging on lees and bottled 11 months after harvest.

Churton is a 22.5 hectare estate with southeast planting located at an altitude of 200 m. It features 9 blocks named after cuts of meat. Sam and Mandy Weaver established Churton based on their passion and philosophy. Sam is a pioneering Englishman from Church Pulverbatch (known locally as Churton) in Shropshire England, where agriculture dominates. Farming is in his roots, and his scientific aptitude comes from studying microbiology in London. He synchronized both brilliantly and it shows in the precision and character of his wines. Sam is a staunch advocate for biodynamic practices and is always striving to create active soils with a diversity of plants and microbes. This results in wine that truly expresses its organic origin. Sam and Mandy Weaver are an anomaly for Marlborough. Densely planted at around 500 vines per hectare on slopes, all hand-picked and with minimal irrigation, and minimal intervention in the cellar. Their old vines are planted in a patchwork pattern and include Viognier and Petit Manseng, further evidence of their departure from the norm for the area.

Winemaker: Sam Weaver
Country: New Zealand
Region: Marlborough, Waihopai Slopes
Type: White
Variety: Sauvignon Blanc
Farming: Organic, Biodynamic, Sustainable
Age of Vines: Planted 2000
Production: 48,000 bottles
Soil: Loess over dense clay