This stunningly juicy drop captures the essence of Marlborough Sauvignon Blanc. The palate embraces concentrated flavours of citrus and passionfruit and carries subtle hints of fresh summer herbs with lemongrass. These flavours linger giving a long well-rounded finish to the wine.
The fruit for this Sauvignon Blanc was grown in the Hawkesbury, Lower Wairau and Awatere Valley sub regions of Marlborough. Each parcel of fruit was chosen for its specific contribution to the aroma, flavour and structure of the resultant blend. In order to encourage the flavours of each individual vineyard parcel to come through in the final blend I’ve kept the winemaking deliberately simple. The grapes were harvested, pressed and cold settled over a period of 48 hours. After racking off juice lees, a long, cool fermentation with selected yeast strains took place. Post fermentation, the components were blended, stabilised and bottled with a screwcap closure to retain freshness. As with all my wines, this Sauvignon Blanc is best when consumed with great food & good friends!