Fruit sourced predominantly from the Lower Wairau (57%), the Waihopai Valley (22%), Rapaura (13%) and a small component from the Awatere Valley (8%) has been selected for the 2019 Estate blend.

After gentle pressing, the cloudy juice was clarified by flirtation. Once clarified the juice was fermented at approximately 13° to 15°C for 3 weeks using a selection of aromatic yeasts to maximize the fruit characters inherent to Marlborough Sauvignon Blanc. After fermentation the wine was racked and the individual parcels held separate on light lees to help maintain freshness before final selection and blending.
The wine was stabilized without the need for extra fining before final cross-flow filtration to prepare for bottling.

Pale yellow in color, with delightful aromas of dried herbs, citrus, jalapeno, crushed nettle and tomato leaf.

One the palate, the wine is full bodied and has lovely textural mouthfeel with a touch of fruit sweetness balanced by salivating acidity that provides length, focus and clarity to the finish.

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