“SPOKE Brink Sauvignon Semillon takes a well-known model from places like Graves and Margaret River and turns it into a graceful, beautifully upholstered, organically-grown Grand Vin with stellar presence and unrivalled finesse” Matthew Jukes.
SPOKE Brink is made from hand harvested grapes, grown in the oldest organic vineyard in Marlborough. They have been whole bunch pressed to get a relatively clean juice straight away. The skins have not been broken prior to crushing, so it has had little time to oxidise. The ferment then starts with wild yeasts, rather than being inoculated with cultured yeasts.
“SPOKE Resolute Sauvignon Blanc is incredible. A spectacular, mineral-driven, laser sighted wine that will make even the most revered Loire Valley specialists sit up and take note” Matthew Jukes.
SPOKE Resolute is hand harvested, whole bunch pressed to get a relatively clean juice straight away. The skins have not been broken prior to crushing, so it has had little time to oxidise. The ferment then starts with wild yeasts, rather than being inoculated with cultured yeasts. The extended time on the natural lees, gives an unexpected texture and a deliciously nutty character.
“SPOKE Awatere Sauvignon Blanc is simply thrilling and mind-boggling value for money” Matthew Jukes.
The Awatere Valley is a bit cooler than the rest of Marlborough, so SPOKE Awatere exhibits less overt tropical fruit and instead a more European note that is tight, elegant and fresh. Pairs well with seafood like oysters, crab, clams, lobster and prawns. Fragrant Thai green curry, grilled fish like squid or swordfish and dishes that contain basil, coriander, rocket and mint.
“SPOKE Amped Chardonnay is a grand, swaggering, Pouilly-Fuissé-bashing beauty, a glorious organic wine and bargain to boot” Matthew Jukes.
SPOKE Amped Chardonnay is a combination of handpicked Chardonnay clones, whole bunch pressed to get a relatively clean juice straight away. The skins have not been broken prior to crushing, so it has had little time to oxidise. The ferment then starts with wild yeasts, rather than being inoculated with cultured yeasts.