Ribbonwood

Marlborough, marlborough New Zealand

The Ribbonwood wines are made by Framingham's Andrew Hedley, an Englishman from Gateshead with a PhD in Applied Chemistry. Andrew moved to New Zealand in 1993; five years later, he began pursuing his passion for winemaking. The name of this range comes from the Ribbonwood trees, New Zealand's tallest native deciduous species, which grows around the vineyard in Renwick. Sensitive to the environmental responsibility they have for their surroundings, Andrew and his team have also planted more than 1,000 native shrubs and trees to enhance the biodiversity of the vineyard and improve their wastewater management systems. They also use light-weight bottles and recycled cartons to reduce their carbon footprint.

Produced in a modern style, Ribbonwood specialises in fruit from mature to old vines in Marlborough's Wairau Valley. The Sauvignon Blanc vines grown in their original Ribbonwood Block, located near Renwick, are planted in an unusual east-west direction, providing some shade on the south side of the rows and thereby enhancing the gooseberry aromatics in the fruit. In the cellar, they have dozens of small parcels, each fermented in individual tanks of varying sizes. This allows plenty of room to handle a multitude of picking times, yeast strains and temperatures, resulting in optimal blending options.

Fresh and expressive, the Sauvignon Blanc has racy acidity and passion fruit aromatics. The Pinot Noir is ripe yet vibrant with summer fruit compote flavours, along with savoury, dried herb notes coming from a touch of oak ageing. Ribbonwood, being a sister label of Framingham, one of New Zealand's premier exponents of Riesling, produces an excellent example. It is gently off-dry, with aromatic flavours of mandarin orange and peach and a refreshing finish.

 

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