This Sauvignon Blanc is intense, crisp, tangy with a refreshing balance of tropical herbaceous fruit and mouth watering citrus.
Grown on various Waipara Valley soils including the valley floor riverbed shingles as well heavier hillside clay and lime soils.
A slow cool fermentation is carried out over four weeks with the aim of retaining as much of the delicate floral, herbaceous fruit flavours as possible. Once completed the wine remains in tank with the yeast lees for a further three months.
The wine has a medium bodied dry finish with typical abundant herbaceous tropical characters. The vibrant acidity creates a long lingering finish.
Try pairing me with asparagus and lemon butter or fresh zucchini, pea and feta salad.