# Down The Rabbit Hole (2022)

- **Producer:** Cambridge Road Vineyard
- **Colour:** orange
- **Type:** still
- **Grapes:** 100% Sauvignon Blanc
- **Region:** Wairarapa, New Zealand
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €32
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Aromas & flavours:** grapefruit, lemon, peach, tropical, white pepper, green bell pepper, butter, cream

## About this wine

Down The Rabbit Hole is a distinctive Sauvignon Blanc from Cambridge Road Vineyard in Martinborough, New Zealand. Winemaker Lance Redgwell, a proponent of natural winemaking, crafts this wine as an alternative to the region's classic style. The name itself hints at the playful and experimental nature of the project. The grapes are sourced from the producer's family farm, which utilizes biodynamic and organic farming practices. This wine challenges conventional perceptions of Sauvignon Blanc by employing skin fermentation, resulting in a unique texture and flavor profile that highlights the full character of the grape.

## Interesting facts

- This wine is a skin-fermented Sauvignon Blanc, often referred to as an 'orange wine'.
- The name 'Down The Rabbit Hole' reflects the winemaker's playful, experimental approach to natural wine.
- Grapes are fermented with indigenous yeasts and zero added sulphites.
- The producer practices biodynamic and organic farming methods.

## Food pairing

The wine's full body and textural grip can stand up to richer dishes, while its subtle herbal and spicy notes complement aromatic cuisines. The acidity provides a refreshing counterpoint to fatty ingredients, and the wine's complexity can harmonize with a variety of spices and herbs.

## Wine making process

Down The Rabbit Hole is produced using a hands-off approach, with grapes fermented using indigenous yeasts. A key technique is the skin fermentation of 100% Sauvignon Blanc for approximately two weeks, which imparts a deep golden-orange hue and significant texture. The wine undergoes full malolactic fermentation and is aged for 11-12 months in neutral oak barrels. No sulphites are added during the winemaking process. The grapes are sourced from the producer's family-farmed estate in Martinborough, which adheres to biodynamic and organic viticultural practices.