Stoneleigh launched its Wild Valley range at the end of last week, a line-up of wild-fermented New Zealand wines comprising a 2015 Marlborough sauvignon blanc and a 2014 Marlborough pinot noir.
The Stoneleigh Wild Valley wines get their complexity from nature, fermented by indigenous yeasts that are naturally present in the Rapaura, Marlborough vineyards. By allowing nature to take its course, the wines have an added texture to the fruity, citrus flavours that earlier Stoneleigh wines are known for.
There has been minimal intervention, though Stoneleigh winemaker Jamie Marfell (left) stresses that a great deal of care has still gone into each wine. ‘Stoneleigh Wild Valley uses naturally occurring micro-flora to ferment the fruit, which gives the resulting wines the purest expression of our terroir. It’s like capturing the essence of our Marlborough vineyards in a bottle,’ he says.
The 2015 Marlborough sauvignon blanc features lifted grapefruit and nectarine aromas, and citrus and passionfruit flavours, and the 2014 Marlborough pinot noir has flavours of wild berries, strawberries, raspberries and dark cherries with a subtle, toasty savouriness, according to Stoneleigh.
The wines retail at NZ$18·99 each throughout New Zealand.