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Stanrock Noble Harvest


For dessert, the award winning Noble Harvest –  100% Sauvignon Blanc, full botrytis (Noble Rot), from a single vineyard on Stanley’s home block. Aromas of orange blossom lead into the ripe succulent flavours of honey and marmalade – this is a WOW wine!


Our Noble Harvest 2014 is a super luscious dessert wine made from fully botrysised grapes from the short rows above our house. The aromas of orange blossom lead into the ripe succulent flavours of honey and marmalade, with a range of acidity from the sauvignon blanc grapes, making it a clean finish on the palate.

It is 100% Sauvignon Blanc, full botryris or Noble Rot, Single Vineyard from our home block in the Awatere Valley, Marlborough, New Zealand.

Winemaker: Eveline Fraser

Cellaring: Will age perfectly over the next 8+ years

Serving Temperature: Ambient or Lightly Chilled 10-14C

Food Match: Foie Gras pate, cheese platter, apple or rhubarb crumble, pear tart, Malvern apple pudding, poured over icecream, or as a degustation drink!

Harvest Date: 14th May at 40.5% brix.

Bottled Date: 7th October 2014

SEASONAL CONDITIONS: The 2014 Season will be remembered for being a very early harvest, as a result of a warm summer. Fruit cropping levels were about 10% above “normal” fruiting levels. The weather at harvest began well but became cooler and more cloudy after the 7th April. Great flavours developed earlier in the harvest allowing us to pick the fruit in parcels as the blocks reached their optimum maturity. The grapes were machine harvested at night when the fruit temperatures are lower to capture and maintain the fruit freshness.

Vinification: The fruit was whole bunch pressed, being very dehydrated fruit, only a small amount of liquid is available (less than 50%). To extract the maximum flavour, the juice was then re-introduced to the press to rehydrate the fruit, tossed around and then pressed off again. This concentrated super sweet liquid was then fermented in tank slowly with a specialised yeast for high brix’ wine. At the appropriate level of residual sweetness, the ferment was stopped and the wine began its development towards bottling.

5 Stars Raymond Chan