WINEMAKING DISCOVERY PACK – Isabel Estate

At Isabel Estate, we’re about showcasing the finest examples of Marlborough wine. Our attention to detail delivers wines of excellence across the Isabel Estate range. In creating our Winemaking Discovery Pack, we aim to showcase how differences, even small ones, in the viticultural and winemaking processes determine the flavour profile of the finished wines.

YEAST SELECTION

In March 2022, Sauvignon Blanc was harvested from the Isabel Estate Vineyards and split into two parcels. Each parcel was then fermented separately, side by side, with the only difference being the yeast strains used.

PARCEL A.
Inoculated Ferment.

Lalvin Sauvy, a yeast strain specifically developed for Marlborough Sauvignon Blanc. The resulting wine is bright, fresh and aromatic. Passionfruit, gooseberry and tropical fruit aromas, with a crisp, fresh and dry palate. Typical of what you’d expect from premium Isabel Estate Sauvignon Blanc.

PARCEL A.
Inoculated Ferment.

Lalvin Sauvy, a yeast strain specifically developed for Marlborough Sauvignon Blanc. The resulting wine is bright, fresh and aromatic. Passionfruit, gooseberry and tropical fruit aromas, with a crisp, fresh and dry palate. Typical of what you’d expect from premium Isabel Estate Sauvignon Blanc.

PARCEL B.
Wild Ferment.

This yeast occurs naturally on the grape skins, or that is naturally present in the winery. This wine is not quite as aromatic or fruity as the Lalvin Sauvy wine. However, it is much more textured, with the wine feeling weightier and richer. Whilst the residual sugar of the two wines is the same, the wild ferment wine gives the impression that it has more, further highlighting the effect wild yeast can have on palate weight and texture.

PARCEL B.
Wild Ferment.

This yeast occurs naturally on the grape skins, or that is naturally present in the winery. This wine is not quite as aromatic or fruity as the Lalvin Sauvy wine. However, it is much more textured, with the wine feeling weightier and richer. Whilst the residual sugar of the two wines is the same, the wild ferment wine gives the impression that it has more, further highlighting the effect wild yeast can have on palate weight and texture.

We acknowledge Rangitāne o Wairau, Ngāti Rārua, Ngāti Toa Rangatira as the traditional kaitiaki (custodians)of the whenua (lands) where we cultivate and produce our exceptional wines. For the past 800 years these Iwi have continued their kaitiakitanga and ancestral connections in the Marlborough region and maintain a profound relationship with this land. We recognize their enduring whakapapa connection to the whenua (land) awa (waters), and hapori (community). We pay our respects to their Elders, past, present, and emerging, and commit to ongoing listening and learning of mātauranga from the voices of tangata whenua.

Isabel Estate is Biogro and Sustainable Winegrowing NZ certified. For our team, sustainability begins in our vineyards, not only with the soils, but with ethical responsibility for our labour sources. This continues through stages of our winemaking process and into our packaging.

Part of Paragon Wine Estates, a registered business of Endeavour Group Limited.

Isabel Estate supports the Responsible Service of Alcohol.

PREGNANCY WARNING. Alcohol can cause lifelong harm to your baby.