Natural wines grown in soil rich in limestone and the sea breezes of Hawke's Bay. The Sauvignon Blanc, which is certified organic and is grown in the company's own vineyards, is the flagship of the Supernatural Wine Company.
Our vineyards at Miller Road are close to one of New Zealand's finest vineyards, Te Mata, Coleraine, and share similar soils, slope and aspect. Over 50% of the country's vineyards are located on flat, gravelly soils, whilst the estate's location and soils produce wines of outstanding character for New Zealand.
The estate is situated on a north-facing hillside with a maximum slope of 30 degrees, making it an ideal location for growing grapes. The volcanically influenced limestone-rich clay soils are classified as Matapiro sandy loam over sandstone and carbonaceous mudstone unique to the Kidnappers region.
The harvest is carried out using a special head harvester made by Pellenc, which was introduced to reduce the burden on the environment, while eliminating unnecessary materials. After soaking for 6 hours with the skins on, the grapes are gently pressed, left to rest overnight at 15°C, and then racked. Fermented at low temperature using indigenous yeasts and aged on the lees for 12 months. Minimal SO2 added before bottling. No fining.
It has a characteristic smoky and spicy aroma, a rich body and texture due to skin contact. The aroma is modest, with hints of tropical and herbal notes.
It has a firm minerality, acidity, freshly ground pepper, creaminess and a salty finish with fresh celery.
profile
Supernatural Wine Co. is located in Hawke's Bay, North Island, New Zealand, and produces white wines with minimal SO2 addition and white wines with a lot of skin contact, using certified organic fermentation methods from its own vineyards on north-facing slopes. Supernatural Wine Co. obtained organic certification from BioGroNewZealand (www.biogro.co.nz) in March 2015, and began using biodynamic farming methods from the 2015 vintage.
Our philosophy is based on great terroir and traditional production processes, aiming to make all our wines as natural as possible and rooted in the terroir of this land. We use indigenous yeasts from our own vineyards for fermentation and add no additives to the wines except for the minimum amount of SO2 required before bottling. We do not fine our wines and we did not filter the 2015 skin contact wines. We focus on making aromatic, dry white wines using clean and direct methods.
region
Hawke's Bay is New Zealand's oldest wine producing region and the country's second largest. Hawke's Bay's maritime climate is similar to that of Bordeaux in France, but cooler, which fosters a fresher style of Sauvignon Blanc that also offers a wider range of food pairings.
Estate
Our Miller Road vineyard is close to Coleraine at Te Mata, one of New Zealand's finest vineyards, and shares similar soils, slope and aspect. Whilst over 90% of New Zealand vineyards are on flat land with gravelly soils, our location and soils allow us to produce wines with distinctive character that are uniquely New Zealand.
The estate is situated on a north-facing hillside with a maximum slope of 30 degrees, making it an ideal location for growing grapes. The volcanically influenced limestone-rich clay soils are classified as Matapiro sandy loam over sandstone and carbonaceous mudstone unique to the Kidnappers region.
The Miller Road site encompasses 19.4 hectares, of which 8.9 hectares are in vineyards: 8.0 hectares in Sauvignon Blanc (18,000 vines) and 0.9 hectares in Pinot Gris (1,800 vines), planted in 2004 and 2005, respectively.