Truly a variety that is made in the vineyard, clean and ripe fruit will always produce great Sauvignon Blanc. After pressing, the wine is chilled and allowed to settle over a 24 hour period. The wine is then racked, inoculated and fermented at cool temperatures for 15-20 days. After fermentation and maturation the various tanks are brought together to make a final blend.
- NZ - Marlborough
- New Zealand
Winery Tasting Notes
The aromatics in this 2011 Sauvignon are distinctly tropical. Indulging the nose the initial sweet passion fruit then gives way to hints of lime, classic gooseberry, and dried herbs.
But it is the palate where this wine embodies all that is Marlborough Sauvignon Blanc. The entry onto the palate is smooth and fruit driven, which accelerates through to a midpalate burst of energy from the firm lively acidity with a lingering mouth-watering finish, leaving the discerned wine drinker simply gagging for more.
Sauvignon Blanc can be enjoyed on many occasions: either on its own as an aperitif, or accompanied by seafood and salad dishes. Serve lightly chilled.