Gruner Veltliner - Blank Canvas - Marlborough - New Zealand

PRODUCER

Blank Canvas is the vinous studio of award-winning international

winemaking consultant Matt Thomson and Master of Wine Sophie

Parker-Thomson. With over 40 years of collective experience in the

global wine industry, Matt and Sophie produce small batch fine

wines from exceptional single vineyard sites throughout New

Zealand under their art-meets-science project, Blank Canvas. Matt

has worked over fifty vintages in numerous wine regions around

the world and has worked with David Gleave since 1994. He is

involved with many of the wines in our portfolio, primarily as a

consultant. Sophie has been travelling to Europe and working with

Matt since 2011, leaving her career in law behind her. It is this

international experience that is the founding inspiration for this

husband-and-wife team. All vineyards are certified sustainable

and all the growers live on their vineyards.

VINEYARDS

In a slight twist to the usual Blank Canvas philosophy, the 2023

vintage was sourced from two single vineyards, from the Central

Wairau and the Brancott subregions. Both vineyards are located

on the alluvial loams and gravels of the Central Wairau and enjoy

the slightly warmer inland heat during the day, sheltered from

exposure to the coastal easterly.

VINTAGE

It was a nervous start to the 2023 growing season, with variable

conditions at flowering in December leading to lower yields and

loose bunches. This proved to be a critical factor in the success of

2023, as the La Nina conditions meant evenly spread rains

throughout late summer and early autumn did not cause disease

issues. Cold nights held botrytis at bay and ensured naturally high

acidity in the fruit. An exceptional weather run through March

and April was the final positive, and the region was rewarded with

intense flavours and ripeness levels across the district.

VINIFICATION

The fruit was hand-picked on 5th and 13th April. At the winery, the

fruit was de-stemmed, crushed and gently pressed. The wine was

run into large French oak puncheons (20% new) with the balance

to a single stainless steel tank for fermentation. A select yeast

strain was used, fermentation was completed in 12 days and the

wine then underwent elevage on lees, with no battonage.

Malolactic fermentation was avoided. The wine was bottled on

30th January 2024.

TASTING NOTES

The wine has brilliant orange citrus and white pepper aromatics

while on the palate there is full-bodied richness, texture and

complexity.