Baron Edmond de Rothschild, a name synonymous with luxury and finesse, has produced a rare gem in the form of Rimapere Sauvignon Blanc. A tribute to the baron's legacy and love for wine-making, this wine is a perfect blend of opulence and elegance. The grapes used in the production of Rimapere Sauvignon Blanc are sourced from the baron's own vineyards in Marlborough, New Zealand. The result is a wine with a delicate yet complex flavor profile, featuring notes of citrus, stone fruit, and a hint of herbaceousness. With its bright acidity and balanced finish, Rimapere Sauvignon Blanc is a fitting tribute to the baron's legacy and a wine connoisseur's delight.

Tasting Notes

Pale gold with a vibrant shine. Explosion of citrus fruits first, lime and ripe lemon, then white flowers, freshly crushed almonds and a nice minerality, to finish with notes of gunflint and flint. Nose- Elegant texture, rich in fat on the palate, with a ripe tart line. Crisp citrus flavour: lime juice, lemon, grapefruit, some lovely aromatic notes of passion fruit and a crisp zinc feel on the finish.

About the Winery

Compagnie Vinicole; A group of six estates owned by Baron Edmond de Rothschild, located in renowned wine areas in New Zealand and other nations, produce wines. After purchasing Château Clarke and Château Malmaison, two Cru Bourgeois properties in Listrac-Médoc and Moulis-en-Médoc, Baron Edmond de Rothschild founded the firm in 1973. Edmond de Rothschild's son Benjamin oversaw the Compagnie Vinicole from 1997 to 2021 and significantly increased the firm's portfolio to what it is today. The management of the Baron Edmond de Rothschild properties has been transferred to his wife, Ariane de Rothschild, following the passing of Benjamin de Rothschild in Jan 2021.

In 2012, Compagnie Vinicole purchased Rimapere, a Marlborough vineyard, in partnership with the Peabody family, proprietors of the renowned Craggy Range winery in New Zealand. Sauvignon Blanc makes up over 60% of plantings nationwide and about 85% of New Zealand's export sales. The mild coastal temperature of this area and the proximity of vineyards to the ocean make it an ideal place for its production. It provides the characteristic citrus and grapefruit smells and nice acidity that give this grape type its freshness. 49 acres with Sauvignon Blanc and 4 hectares of Pinot Noir, the primary red wine grape, are grown on the 59-acre site's alluvial soils.

The Sauvignon Blanc grapes are picked when they are fully mature. While some of the grapes are gathered manually, most are done so by machines to assure the pace of the process, which is crucial for producing perfect grapes. The juices are brewed at a relatively low temperature (15° to 18°) for 2 weeks after submerging the fruit in their own juice, air or gas pressing, and cold settling. They are then stored on lees for five months before being stirred to add bulk and bring out the sweetness. Traditional procedures are used to vinify half of the Pinot Noirs, while Burgundian techniques which include carbonic maceration and punching down) are used to vinify the other half. They undergo a 10-month aging process in French oak barrels, 25% of which have never been used after being fermented in vats.

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