With vines planted from our Homestead in 1988, we wanted to create something special that encapsulated the vines, age, terroir, and the unique Marlborough climate, thus our single vineyard Grey Ghost Sauvignon Blanc was created. The wine is named in recognition of the Grey Ghost, the giant and iconic Gum tree on our Homestead vineyard. As stories would have it, the tree would make ghost noises as it cools down the night. Hand harvested, whole bunch pressed then fermented wild in aged French oak barriques, the Grey Ghost Sauvignon Blanc is an old world style with a new world twist. Aged, unique, unmistakable!

Country of origin: New Zealand

Package type: Glass

Contains Sulphites

Suitable for Vegetarians and Vegans

Brand: Jackson Estate

Grape variety: Sauvignon Blanc

Current vintage: 2018

Regional information: Marlborough

Tasting notes: Lifted notes of white peach, nectarine and mandarin blossom combine with a complex gun flint aroma and supportive lees character on the nose. The stone fruit character follows through to the palate, where the creamy lees component combine with softer acidity and background minerality to form a textured and layered wine.

Alcohol by volume: 12.5%

Vinification details: Jackson Estate Grey Ghost Sauvignon Blanc is handcrafted from carefully selected parcels of grapes from the Homestead vineyard on the central Wairau plain of Marlborough. The fruit was gently fermented, 50% in French oak barrels and then matured on the wild yeast lees for 4 months to give a rich, creamy texture with ripe fresh fruit. The fruit arrived in the winery early afternoon and was allowed to settle overnight in our cool rooms. Loaded whole bunch to press the following day, the fruit is pressed and cut to winemakers taste. 70% of the resulting juice was put directly to 6 year old plus French oak barriques with the remaining 30% to a small stainless steel tank. Fermentation in both the barrel and tank portions was carried out by natural indigenous yeast populations at warm temperatures. Once fermentation was complete the young wines in both tank and barrel sat on yeast lees for a further 8 months. The barrel portion received intensive lees stirring and completed a percentage of natural malolactic fermentation before being blended with the tank portion in preparation for bottling early March 2019.