Highfield Media Releases

Award-winning Blenheim-based winery, Highfield Estate, has high hopes for its recently released 2004 Sauvignon Blanc - and rightfully so.

The 2003 vintage won a gold medal at last year’s Air New Zealand Wine Awards and the Trophy Champion Commercial White Wine title. It collected gold medals at the 2004 Royal Easter Show, 2004 Riverside Wine Competition in California and the 2004 Christchurch Casino Sauvignon Blanc First Taste Awards where it was also awarded the Supreme Trophy.

The inclusion of 2003 Highfield Marlborough Sauvignon Blanc at this year’s Oscars further added to the winery’s success as well as becoming the first New Zealand winery to be listed by Finland’s leading restaurant, Chez Dominique. International travellers are also enjoying Highfield Marlborough Sauvignon Blanc on all Air New Zealand business class flights.

Highfield Estate’s winemaker Alistair Soper says fans of his 2003 Sauvignon Blanc can expect a similar profile and structure from this year’s vintage.

“We had a very favourable season which produced some great fruit with characteristic Sauvignon Blanc expression. The tropical fruit aromas combine superbly with grapefruit, lime and mineral notes to offer a wine with great concentration, intensity and typicity with a zesty character and persistently refreshing palate.

“As with all our wine styles, the 2004 Sauvignon Blanc was made from our top classified free-run-juice with minimal handling. It is ready to enjoy now and will retain its vibrant and full-fruit characters for at least 18 months.”

Highfield Estate produces five wine styles for local and international markets - Highfield Marlborough Riesling, Highfield Marlborough Sauvignon Blanc, Elstree Marlborough Cuvee Brut, Highfield Marlborough Chardonnay and Highfield Marlborough Pinot Noir.

The winery also recently released its 2002 Highfield Marlborough Pinot Noir which was matured in French oak for 11 months. Soper says this maturation process enabled the wines’ warm berry flavours and oak tannins to integrate and deliver a seamless varietal expression.

“Our Pinot Noir is a smooth textured wine with deep garnet and ruby tones with hints of liquorice and spice. It’s drinking well now and can be cellared for three to five years.”

Soper suggests his Pinot Noir be enjoyed with Peking duck while the 2004 Highfield Marlborough Sauvignon Blanc is suited to flavoursome dishes such as spicy tomato salsa and seafood including freshly shucked oysters.

The 2004 Highfield Marlborough Sauvignon Blanc retails for around NZ$24 while the 2002 Highfield Marlborough Pinot Noir retails for NZ$37.