We had another cracker of an autumn with a long Indian summer. It allowed us to harvest great fruit just when we wanted. With clean fruit at optimum conditions winemaking was really easy. The Pinot Noirs did what pinots should do. The Sauvignon Blanc did what Sauvignons should too!
Seriously the wines seem to be getting easier to make as we have moved further into biodynamics. The natural balance is far better. This means our winemaking is more guiding than intervention. The resulting wines just seem to be comfortable the way they are!
New Zealand’s first commercial crop of Petit Manseng. On 28th April we picked our first crop of Petit Manseng. Though tiny in quantity we are thrilled to have the first commercial crop of this slightly obscure Southern French variety. Originating from Jurançon in the Pyrénées Atlantique it produces some interesting dry wines and great sweet white wines. We’ll be making a sweet style Andrea having picked some very ripe bunches…Click here for the full Marlborough Express Article
News and Reviews Over the past 6 months we’ve had some great coverage check out the rave review given to The Abyss by Curtis Marsh, “ Weaver has certainly hit on grand cru territory here and the wine is most certainly in the league of the upper echelons of Vosne Romanee”.
Click here to read the full article
Rosemary George MW who has known our wines for a long time gave the 2009 Churton Sauvignon Blanc 5 stars and 18.5 points in Decanter. She has really understood what we are doing with our concentration on vineyard and fruit expression …”Wonderfully textured Sauvignon Blanc with layers of flavour. Quite fresh and rich with a very satisfying finish. Drink 2011-2014.”
Meanwhile locally Sophie Preece wrote a very good article for the Marlborough Express, “Answer really lies in the soil” . It describes Churton’s approach to the environment, working with the landscape and soil to bring out the best expression of our terroir in our wines. “It’s all about terroir”
Jack Weaver has now done his second vintage for Churton working with his father. It’s pretty cool having a second generation working on the vineyard and with our wines. He brought a bit of attitude to the winemaking and a great deal of care. See Jack unloading Pinot Noir at the Winery.
Churton dinner and new release:
“We like the idea of showing and releasing our wines at the winter solstice.” says Sam. “It seems a natural pause in the rhythm of the year; one growing season passes to the next. The land has drawn a deep breath; it’s pausing before exhaling into the new season. Our wines have rested in bottle for six months and more; they too exhale, relax and express themselves.”
Churton dinner at Toto’s Restaurant in Auckland will feature the first release of Viognier alongside the new release 2010 Sauvignon Blanc and the 2009 Pinot Noir. There will also be a chance to try Churton, The Abyss 2008 with Chef Sergio Maglione’s great food 23rd June.
Lastly we’re pleased to welcome Victor Hoi of Macau Bazaar Co Ltd as our latest agent. Victor will be supplying to the Macau market and into mainland China. We look forward to working with Victor and developing a new and exciting market.