100% Sauvignon Blanc
Marlborough, New Zealand.
Fruit was gently pressed, cold settled, then 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 ?nal blend. Some tanks remained on yeast lees and stirred post-fermentation which adds a further textural element to the wine. Approximately 6% of the ?nal blend was fermented in oak puncheons, and foudres, which brings a subtle undertone of savouriness and complexity.
Fresh pears, pink lady apples and wet stones.
Flinty and textured, interwoven with light tropical fruit and a lingering clean citrus ?nish.
Fresh spring salad with shaved fennel, snow pea shoots and soft goats chevre.