New Releases for Summer

New Releases for Summer


Just in time for summer, Toi Toi is pleased to present new vintages of its popular whites; Toi Toi Reserve Sauvignon Blanc 2016, Toi Toi Marlborough Sauvignon Blanc 2017 and Toi Toi Marlborough Pinot Gris 2017. 

2017 has been a big year for Toi Toi with co-founders Sara and Kevin Joyce and their family becoming 100% owners of the company and shortly after they took control they were joined by new winemaker Tim Adams.

Kevin says "We are pleased to have Tim's wealth of experience on board and he has released some fantastic wines which I'm sure will be well celebrated through the festive season. We hope you enjoy them"

The released wines are

Toi Toi Reserve Sauvignon Blanc 2016

2016 was a memorable vintage in Marlborough. Bud burst occurred around the average time due to a beautifully warm dry spring, which meant fruit set was well above average. Most of the season was warm and dry - with periods of rain in January, February and late March just in time to ensure the vines were in fantastic condition leading up to harvest. Harvest occurred during a lovely, long spell of fantastic warm weather. 

Fruit for the Reserve Sauvignon Blanc was selected from the best parcels of fruit grown in the renowned Wairau and Awatere Valleys. Grapes were harvested in the cool of the early morning to help preserve flavour and aroma. Once at the winery they were de-stemmed, crushed and lightly pressed with minimal skin contact. The clear juice was fermented at low temperatures in stainless steel tanks with a small percentage in older French oak barriques. The wine was left on light lees for eight months before blending and bottling in late January 2017 and then left in bottle to mature.

Toi Toi winemaker Tim Adams says "the nose is intense and with lifted aromas of dried herbs, passionfruit and hints of citrus. The palate has great fruit concentration and intensity, with firm lingering acidity and impressive length". This delightful Reserve Sauvignon Blanc is ready to drink now but will continue to evolve in the cellar for another couple of years.

Marlborough Vintage 2017

The 2017 vintage will be remembered as one of the trickiest on record, with cool days in February and March, meaning fruit was slow to ripen. Sugar levels were down in the grapes which prolonged the ripening season and pushed harvest dates back by about ten days compared to the usual average. And then the rain arrived just before and during harvest.

Toi Toi Marlborough Sauvignon Blanc 2017

Chris and Tim had a difficult harvest but they held their nerve to dodge the rain showers and harvested the grapes at optimum favours. The grapes were harvested into trucks only and then pressed off skins quickly at the winery to avoid skin contact. The juice was fermented at low temperature in stainless steel tanks with yeasts chosen to preserve Marlborough’s characteristic fruit flavours. Following fermentation, the wine was aged on light yeast lees to increase its palate weight and complexity before it was bottled for enjoyment. 

The aromatics are intense and alive, with a mix of red currant, citrus and tropical fruit. A fruit driven palate has lovely herbal, citrus, white flesh nectarine and passionfruit flavours, with a long clean crisp finish. Just delicious!

Toi Toi Marlborough Pinot Gris 2017

Again, fortune favoured the winemaking team and they managed to harvest the pinot gris in dry conditions. Grapes were picked, when flavour was at its optimum, using a de-stemmer harvester. Once pressed off skins, only the free run juice was fermented with aromatic yeast strains in stainless steel to preserve fruit flavour. Prior to bottling the wine was aged and stirred on light yeast lees to enhance its palate weight and complexity. 

Our 2017 Pinot Gris has already been awarded a GOLD medal at the Bragato wine awards and has mid-straw hues and intense aromas of ripe pear and peach. The palate is rich and savoury and loaded with peach, pear and quince flavours. Perfectly supported by well-integrated acidity and excellent balance, flavour and length. A must to share.

For further information or images contact Nicola McConnell Nicola@brandamp, or +64 27 218 8120 or Kevin Joyce +64 21 935 849.

RSB in Sydney IMG 3797 4