To produce the Sauvignon Blanc Marlborough Framingham, each parcel of fruit was kept separate in the winery. Juices were predominately fermented in stainless steel tanks using several different treatments, with a small component of 5% fermented on skins. 18% of the final wine was fermented in oak and acacia puncheons and barrels. A portion of the blend was aged on full ferment lees for six months, the remainder on light lees, resulting in a layered and textural wine.
Fruit for the 2020 Sauvignon Blanc was sourced from eight different sites in the Conders Bend, Lower Wairau, Blenheim, North Bank and Rapaura sub-regions. The various soil types, including stony, old river bed, clay and silty loam, all contribute different elements to the blend.
The Framingham label was launched in 1994 with one Riesling, and has since expanded to include Sauvignon Blanc, Pinot Gris and Pinot Noir. Framingham produces wines from their 19.5 hectare estate vineyard (certified organic since 2014) and other selected sites. Their Riesling vines, planted in 1981, are among the oldest in Marlborough. Andrew Brown joined Framingham as head winemaker in January 2020, replacing Dr Andrew Hedley, who resigned from his role after 18 years at the helm. A highly regarded winemaker, Brown previously spent seven years at Framingham as assistant winemaker and understudy to Andrew Hedley before working as consultant in regions including Oregon, Central Otago and Alsace. One of Brown’s Rieslings won the Champion Riesling Trophy at the New Zealand International Wine Show in 2019; a fitting accolade from someone taking the reins at Framingham, who have always been renowned for their Rieslings.