Millton Libiamo Field Blend 2020
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A field blend of Marsanne, Viognier and Muscat grown in Millton's vineyards. Picked by hand, fermented and aged on skins in their cellars and bottled on the property.
In 1984 James and Annie Millton established The Millton Vineyard on the banks of the Te Arai River near Manutuke, where the early settlers first planted grapevines in 1871. This region is situated on the East Coast of the North Island of New Zealand in the wine appellation of Gisborne.
Originally Annie’s father, Mr John Clark, had developed vineyards on his estate at ‘Opou’ in Manutuke during the late 1960's. James and Annie returned to Gisborne after experience
gained in the famous wine regions of France and Germany including Champagne Bollinger, Maison Sichel in Bordeaux and Weingut Kurstner in Rheinhessen. By 1983 they had extensively researched and replanted major parts of the families’ grape growing business, before establishing The Millton Vineyard in 1984.
The Millton Vineyard’s three individual Gisborne vineyards; Opou, Te Arai and the Clos de Ste. Anne are located in Manutuke. The unique character of the appellation is its proximity to the influence of the Pacific Ocean together with the geologically youthful sedimentary soils. Cooling sea breezes keep the climate friendly and temperate in high summer. Traditional viticulture is practiced in all vineyards and all are dry-farmed, with no insecticide, herbicide, systemic fungicide or soluble fertilisers used.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
Occupying the North Island’s East Cape, Gisborne keeps The Bay of Plenty to its northwest and Hawkes Bay on its southwestern side. It is the country’s most distinctive producer of Chardonnay, with heavy investment here until Sauvignon blanc stole the country’s limelight. Gisborne produces soft and charming Chardonnay, boasting stone and tropical fruit flavors.
The region includes a good number of artisanal winemakers but many larger Auckland producers source from Gisborne for their own Chardonnay bottlings.