100% Sauvignon Blanc
Marlborough, New Zealand.
Each parcel of fruit was kept separate. Settled over night, racked clean and fermented cool. I used a number of yeasts and around 8 % was barrel fermented in French Oak.
Lightly coloured with green tinges
Initially it has a moderately intense nose of lemon, lime and hint of cut grass. As it opens up in the glass, it reveals passionfruit, pine apple, honey and melon.
Given the time on lees, and the influence of oak, the palate is rounded and full, with contrast and balance being provided by the minerally edge and freshness of natural acidity.
This wine can be enjoyed on its own, or accompanying a variety of foods such as oysters, grilled fish or spicy thai (but serve it cold to make it more zingy), where it should not overpower, but enhance and provide balance.