Loki feels incredibly lucky to source some of this limited release single vineyard Sauvignon Blanc.
In 1855, Adam Jackson acquired his first parcels of land in the heart of the Marlborough, including the area that later became known as Jacksons Road. Following this purchase, the iconic gum tree dubbed the ‘Grey Ghost’ was planted in 1867 on the land that is now recognised as the Homestead vineyard.
Skipping ahead to 1990, the fifth-generation Jackson, John Stichbury, planted the very first vines on the homestead block, marking the birth of Jackson Estate wines. The first release happened in 1991, launching the brand on its trajectory of success. This momentum surged forward, culminating in the prestigious Sauvignon Blanc trophy win at the London International Wine Competition in 1993.
Today the winery boasts a capacity of 250 tonnes and is equipped with more than 52 small-batch tanks, along with a distinctive cellar door experience.
In the bright but relatively “cool” Marlborough vineyards, the grapes have the advantage of a long slow, flavour-intensifying ripening period. The average daily temperatures during summer is nearly 24 degrees Celsius but clear cool nights keep acid levels high in the grapes. Significant diurnal (day/night) temperature shifts play a pivotal role in Marlborough’s grape cultivation, preserving the essence of fresh, lively fruit alongside crisp, herbaceous notes.
Only 600 cases were produced of this exclusive single vineyard, single block, single clone wine. Sourced from Block 2 of Jackson Estate’s Somerset vineyard, which hosts the company’s sole planting of the Bordeaux clone BDX316, renowned for yielding premium fruit characterised by melon, peach, and quince nuances. Fermented initially with wild yeast, the wine then spent nine months resting on its lees post-fermentation. The resulting blend embodies elements of both a fresh, elevated Marlborough Sauvignon Blanc style and a textured, multi-layered, more intricate profile. While it exhibits upfront presence and liveliness, the influence of lees and wild yeast imparts a depth that lends itself to cellaring, though it is already showing remarkable drinkability. Headed by winemaker Matt Patterson-Green, this Sauvignon Blanc stands as his preferred choice from Jackson Estate. According to him, it represents the pinnacle of Sauvignon Blanc production for the company in recent times.
Food pairing suggestion: Grilled squid with melon salad.
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