Rapaura Springs (pronounced Ra-para) is a unique oasis in the dry Marlborough landscape with natural underground springs providing a life source for the vines. This pure water enables the vineyards to produce outstanding fruit with minimal intervention. The logo represents the water of the multiple springs that flow from their stony aquifer.
“This land is only good for raising Bulls”, said the previous owner of the Bull Paddock. Little did he know, back in the mid 80’s, he was selling prime land for growing super –premium Sauvignon Blanc. For centuries, before flood control, the Wairau River would overflow in to the Opawa River located in the acclaimed Dillons Point region. The water would rise up on to the land that is now the Bull Paddock vineyard and deposit silt which holds all the nutrients and organic matter that feeds the hungry vines.
Today, the soil found on the front block of this vineyard is 300 mm deep and rests over a clay pan. This is where we source the grapes for the Bull Paddock Sauvignon Blanc. The soil profile ensures the vines work hard in creating the concentrated characters in the wine.
The cool afternoon easterlies, coming from the ocean north of Marlborough, drop the temperature at night, aiding flavour development. Rapaura harvest in the cool of the night, when the fruit is at optimum ripeness. The chilled grapes are quickly delivered to the winery, the closest in the area. The result: The freshest, most expressive and ‘thiol rich’ source of grapes, beautifully captured in the resultant wine.
Once pressed, the juice was fermented at cool temperatures to retain the fresh fruit flavours from the vineyard.
The 2022 growing season began with significant rain, marking the end of three years of drought in Marlborough. A period of warmth in early December produced a welcome and better than average fruit-set. In late February there were a couple of significant rains which replenished the soil moisture levels that had reduced during summer. During the two weeks that followed cool days and nights meant the acidities remained on the high side. Harvest coincided with the peak of New Zealand’s Omicron outbreak, which put some pressure on staffing. Excellent teamwork meant harvest took place when the fruit was ready, retaining vibrant acidity and concentrated fruit flavour.
Vibrant aromas of passionfruit, guava and tropical fruit that follow through to the palate. These intense fruit flavours are complemented by an intriguing saline minerality and vibrant acidity.
Try with Fish and Chips or a crisp Caesar salad.
Best served at 10-12°C
Judges Selection – Global Fine Wine Challenge 2022
95 Points – Bob Campbell 2022
5 Stars – Michael Cooper Buyers Guide 2022
96 Points – Wine Orbit 2022
96 Points – Candice Chow 2022
94 Points – David Walker Bell 2022
94 Points – Cameron Douglas MS 2022
91 Points – James Suckling 2022
5 Stars – Yvonne Lorkin 2022
19/20 – Joelle Thomson 2022
17 Points – Jancis Robinson 2023
Dillons Point, Marlborough, New Zealand
100% Sauvignon Blanc
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