100% Sauvignon Blanc
Marlborough, New Zealand.
Fruit was gently pressed, cold settled, hen racked and inoculated. A variety of yeasts were used, some were selected to accentuate the aromatics of the fruit, while some add mouthfeel and texture to the final blend. Some tanks remained on yeast lees and stirred post-fermentation which adds a further textural element to the wine. Approximately 7% of the final blend was fermented in oak barriques, puncheons and foudres, which brings a subtle undertone of savouriness and complexity.
Subtle floral notes mingle elegantly with itrus zest, creamy lemon curd and fresh asian herbs.
A textural long palate, with bright tropical and citrus notes, with a fine minerality and long balanced acidity which carries the flavours right to the end of the palate.
Crayfish linguini with white wine and cream garnished with tarragon. Feel free to substitute the crayfish for any fresh seafood – scallops or prawns make an equally delicious and textural match for our Sauvignon Blanc.