The King's Favour Sauvignon Blanc

The fruit (100 % Sauvignon Blanc) was harvested at optimum ripeness and pressed quickly to minimize tannin pick up and to retain the fresh, crisp flavour. The juice was racked clean and fermented cool with selected yeast strains which promote varietal intensity. The parcels were then thoughtfully assembled to create a well-rounded mouthfeel, tropical aromatics and lively back palate acidity.

Sourced from the Leefield Station and Waihopai River Vineyards in Marlborough. On the right bank of the Waihopai River, at the mouth of the Waihopai Valley. By far the most substantial part of the 260ha vineyard is planted in Sauvignon Blanc. What makes the Waihopai River Vineyard such a great place is the exceptional diversity across the one site. It consists of three terraces, formed by glacial movement over thousands of years. The bottom terrace consists of the old river bed, with silt, silty clay loam and gravel soils. Diverging seams of varying soils give real diversity of flavours to work with. The middle terrace has more gutsy soil, with more fertile topsoil overlaying the gravels below. This area also gives a wide range of flavours and characteristics. The top terrace is the largest of the three, and varies across its width from west to east. The soils from the west of the terrace are very similar to the mid-terrace, and as you go towards the Delta Hill, the soils get gradually deeper and richer, and in this area specifically, the shade that the hill provides adds to the variable conditions.

Tropical notes of guava and gooseberry with underlying ripe citrus aromas. The texturally-layered palate builds from a stone fruit and blackcurrant foundation and ends with persistency stemming from vibrant Marlborough acidity.

Enjoy a chilled glass with crispy-skinned snapper served with a minted mango salsa, fresh arugula and thrice cooked fries.