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A trio of Toi Toi wines to cool you down this summer
New sauvignon blanc and rosé sparklers from Marlborough, New Zealand
This enchanting trio not only looks gorgeous, with vibrant Rosé’s dark pink colouring perfectly complementing the lime hues of the sauvignon blanc, but is an essential addition to any summer gathering, whether it’s having a picnic, or lying on the beach sharing sneaky sips with friends.
Marlborough Sauvignon Blanc 2011
Toi Toi’s most popular wine, the Marlborough sauvignon blanc, has emerged again, tasting of rich gooseberry, passionfruit, citrus and dried herbs aromas, and providing the wine drinker with a fresh, crisp and long-lasting finish. The warm days and cool nights of Marlborough have produced the typical sauvignon blanc, filled with fabulous tropical flavours.
The Marlborough sauvignon blanc is the perfect companion for seafood such as fresh oysters drizzled with citrus vinaigrette, or homemade seafood spaghetti prepared with fresh tomato sauce, garlic, prawns and chilli. And of course, do not forget that succulent summer salad and grilled vegetables, ideal for a light, summery lunch!
An unseasonably warm September in 2010 led to an early bud burst. There were thankfully minimal frost issues, but cool nights kept the Toi Toi team on edge. Fruit set was a touch above the average, leading to slightly higher than normal crop levels. By late January the summer had cooled, and even though there was rain leading into March, the grapes remained in perfect condition. Typical Marlborough weather ensued, with the moderately cropped vines reaching full ripeness and being harvested on schedule in early April.
Marlborough Sparkling Sauvignon Blanc NV
To add variety to the summer sparkler choices, Toi Toi’s sparkling sauvignon blanc with its sweet tropical aromas of grapefruit, gooseberries and passionfruit is still a classic Marlborough sauvignon blanc, but with a twist: fresh, cool and powerful, with the added excitement of bubbles.
As for food? The tropical, fruit flavours of this Marlborough sauvignon blanc perfectly offset spicy Asian dishes, tender white meats such as chicken and fresh seafood, and can be happily enjoyed over the next one to two years.
The majority of the sauvignon blanc fruit came from young vines at low cropping levels from the Omaka Valley and was supported by fruit from the Awatere and Wairau Valleys. The grapes were harvested early in the morning to preserve their flavour then
de-stemmed, crushed and lightly pressed with minimal skin contact. The clear juice was then fermented at low temperatures in stainless steel tanks with selected yeast strains to preserve the inherent fruit flavours, where it was subsequently left on light lees to enhance texture and complexity for two months before blending and prepared for bottling.
Marlborough Sparkling Rosé NV
Similarly, the sparkling rosé will delight and provide a welcome chill to those balmy summer evenings. A propriety blend of Marlborough chardonnay, riesling and merlot grapes, the palate scintillates with summer fresh red stone fruits, hints of cherry, citrus zest and a cranberry twist, exhibiting fresh aromas of crushed strawberries and juicy ripe melons. Absolutely delicious.
The sparkling rosé is an ideal accompaniment for light, grilled lunches and evening cocktails. Salmon, summer salads, hors d’oevres and antipasto are offset by the balanced and fruity palate of this non-vintage wine.
The grapes were harvested from vineyards in the mid Wairau Valley of Marlborough from the 2008 and 2009 vintages. A slightly cooler summer in 2009 ensured a long ripening period which preserved fruit acidity and concentrated the flavours in the fruit. The chardonnay and merlot were hand-picked and whole bunch lightly crushed. The riesling was machine harvested and specific yeasts selected for fermentation to ensure the inherent lemon and lime zest flavours were retained in the wine. The Marlborough chardonnay and merlot were barrique fermented and aged in seasoned oak for 10 months. The wine was carbonated at bottling at very low temperatures.
All above wines are sold exclusively in Australia at Dan Muprhy’s bottle shops.
For more information contact Nola James, Dig Marketing Group. E: Nola@digmarketing.com.au,
p: (03) 8606 3700
Toi Toi wines was established by New Zealanders Kevin Joyce and Andrew Bonner in 2006 to craft great quality wines which reflect New Zealand’s terroir at popular prices. The pair have called on their experience in the industry to create Toi Toi: Andrew has been part of the industry for more than 20 years including as Managing Director of Foster’s Group Pacific; Kevin, a chartered accountant, was acting CEO/Commercial Manager for Tohu Wines before establishing Toi Toi. There was only one Marlborough Sauvignon Blanc from the inaugural vintage but since then the Toi Toi range has grown to include; sparkling wine, prosecco, unoaked chardonnay, riesling, pinot gris, pinot noir, cabernet sauvignon and a late harvest riesling dessert wine. Mostly recently they have added organic wines to their portfolio.
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Dig Marketing Group is a strategic marketing & brand communications business specialising in the industries we know & love - premium drinks, specialty food producers, restaurateurs, leisure & hospitality groups & those that retail in these areas.