Situated in Nashik, India’s largest grape-growing region, Sula Vineyards was set up in 1997 by Rajeev Samant & Kerry Damsky. They pioneered the growing of the French grape varieties Sauvignon Blanc and Chenin Blanc, which were first released in 2000 to wide acclaim as India’s best white wines. Sula now cultivates Shiraz and Zinfandel amongst other international varieties and is broadly recognised as India’s premium wine producer. At Sula, they believe in being a steward of the land and follow sustainable practices. As an eco-friendly company, a significant amount of resources is committed to sustainable winemaking practices and ensuring fair livelihoods for Sula’s community of farmers across Maharashtra and Karnataka. A large number of Sula’s workers come from disadvantaged communities and have seen a significant change in their standard of living through their employment with the company; this has been nothing short of a revolution in the surrounding villages.
The 2021 was a good vintage, with excellent conditions throughout the growing season. The summer was dry, with sufficient rainfall prior to pruning to refresh the vines and replenish ground water. The vines were largely disease free, producing moderate yields of fruit which showed superb balance. The resulting wines are aromatic, structured with good fruit concentration.
Since its inception Sula has been working to integrate a wide array of measures at its 97 hectare estate vineyard and within its winery to minimise the environmental impact of not only its farming, but also its processing and distribution practices. In the vineyard the vines are trained on a high trellising system, which maximises airflow, reducing risk of disease. The red soil is composed of clay and gravel, which has a high iron content and offers the vine good drainage. The grapes are hand-harvested. At Sula Vineyards they believe in being a steward of the land and follow sustainable practices.
The grapes were manually sorted and whole bunch pressed. The must was fermented in stainless steel tanks for a period of 15 to 20 days, at controlled temperatures of 15 to 18°C, capturing the essence and aromatics of India’s first Sauvignon Blanc. The wine was stored in stainless steel tanks retaining the purity of fruit, prior to bottling.
Fresh herbaceous aromas of guava, elegant white stone fruits and spicy notes lead to a dry, crisp palate with a deliciously mouthwatering finish.
Sauvignon Blanc 100%.