Meaning “Smoky River” in Maori, the historic Opawa River formed the stony soils responsible for the delicious aromas and flavours in Opawa wines.
Today the Opawa River is the habitat for various endangered and endemic NZ birdlife and Opawa is committed to preserving this wetland ecosystem and its inhabitants.
Opawa wines are made with minimal intervention, to ensure these pristine flavours are perfectly preserved in our wines.
About the Vineyard
Marlborough is a sheltered, sunny, cool maritime climate known for intense, highly aromatic wines.
Opawa Sauvignon Blanc is sourced principally from the Opawa vineyard, located on free-draining stony soils of the Opawa River floodplain. This site typically gives low cropping/low vigour vines, relatively early ripening, great aromatic intensity and tropical passionfruit flavours.
Grapes were machine-harvested at night then fermented at cool temperatures giving very fine juice and minimising the need for winemaker intervention. Fermentation is predominantly in stainless steel tanks using an aromatic yeast to retain intense tropical flavours but a small portion was fermented in large oak cuves and aged on yeast lees to add a textural element to the wine.
Marlborough Sauvignon Blancs are characterised by aromatic intensity and refreshing acidity derived from the cool climate, high sunlight intensity and free draining soils.
This Sauvignon displays the tropical passionfruit and crisp citrus characters typical of Sauvignon grown in the Rapaura subregion backed up by refreshing acidity and crisp citrus flavours on the palate.
The intense aromas and flavours of this wine can stand up to strongly flavoured dishes such as Mexican or Asian spices. The tropical and citrus notes work well with salsas for example on fish tacos or chilli crab, or a citrus vinaigrette salad.