Sourced from two vineyards in Nelson that each contribute distinctive South Island characters. These vineyards have a variety of soils ranging from riverbed stones to gravels and light loam mixes. Vertical shoot positioning coupled with strict canopy management practices such as leaf plucking has ensured adequate exposure of the fruit.

The grapes were picked over three days in early April. The analysis of the juice was fairly typical for Nelson Sauvignon Blanc, with sugars slightly lower than in previous years, although flavours were at a similar stage.

The focus in the winery is always on capturing as much of the pungency and focussed fruit that this variety gives from the Nelson region. This is achieved by gently handling the grapes and juice and protecting them from excessive exposure to air.

The juice is then cool fermented very cleanly over approximately two weeks and then kept clean through its maturation to bottling.

On the nose the 2003 Alexia Sauvignon Blanc exhibits strong lime and ripe capsicum aromas with some aromatic curranty and gooseberry characters.

A broad spectrum of flavours ranging from ripe capsicum through gooseberry and slightly minerally notes to the riper passionfruit is evident on the palate.

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