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When Scotsman David Herd first came to New Zealand 1854 the last thing on his mind was herding sheep. No, he was captivated by optimal soils and an abundance of sunshine for growing wine. 19 years later in 1873 he planted Marlborough’s very first vineyard. That planting began the foundation of the entire Marlborough wine growing region. 19 years after that first planting, Dave built a cellar. That first, earthen floor cellar is still there. It is a bit hidden on the back of the property yet you can visit. Today the winery is owned by the Cowley family who bought it in 1988.
The Marlborough region is famous for its Sauvignon Blanc. Though Auntsfield wasn’t the first to plant the grape, the wine is regarded as an elite, complex and concentrated example of the place. It is fantastically tasty. The drink is powerful yet elegant, with intense flavors of passionfruit, white peaches, and bright lime and mandarin and grapefruit. There’s a neat underlying minerality that augments its tight, crisp structure. Extended lees contact and partial barrel fermentation contribute to a rounded, silky texture not always found in New Zealand Sauvignon Blancs.
When Scotsman David Herd first came to New Zealand 1854 the last thing on his mind was herding sheep. No, he was captivated by optimal soils and an abundance of sunshine for growing wine. 19 years later in 1873 he planted Marlborough’s very first vineyard. That planting began the foundation of the entire Marlborough wine growing region. 19 years after that first planting, Dave built a cellar. That first, earthen floor cellar is still there. It is a bit hidden on the back of the property yet you can visit. Today the winery is owned by the Cowley family who bought it in 1988.
The Marlborough region is famous for its Sauvignon Blanc. Though Auntsfield wasn’t the first to plant the grape, the wine is regarded as an elite, complex and concentrated example of the place. It is fantastically tasty. The drink is powerful yet elegant, with intense flavors of passionfruit, white peaches, and bright lime and mandarin and grapefruit. There’s a neat underlying minerality that augments its tight, crisp structure. Extended lees contact and partial barrel fermentation contribute to a rounded, silky texture not always found in New Zealand Sauvignon Blancs.