Marlborough Sauvignon Blanc

Each parcel of fruit is kept separate in the winery. Juices were predominately fermented in stainless steel using several different treatments, however 8% of the final wine was fermented in oak and acacia puncheons. A small component was fermented on skins. 50% of the blend was aged on ferment lees for 5 months prior to being blended and bottled.

Lower Wairau, Rapaura, Blenheim, Conders Bend. Various soil types, including deep fertile loams, stony, ex-riverbed and clay.

Expressive aromatics, with flint, meyer lemon, and a subtle short bread note. A well-rounded palate with volume and mouthfeel. Flavours of passion and stone fruit, sweet herbs and a fine boned acid finish.

Pairs well with all kinds of seafoods particularly shell fish , salads and light summer fare.