100% Sauvignon Blanc from the Lismore, Waiora, Walnut Ridge, Hau Ariki Marae and Southdown Estate vineyards in Martinborough.
Around 5% of the fruit was fermented in contact with its skins and held for two months, drawing out more complex flavours. The skins also contain phenolics which, combined with natural acidity, provide fresh backbone. Adding further interest, 30% of the juice was fermented in neutral oak barrels. The naturally low yields, older vines, small canopies and judicious, labour-intensive hand picking of the entire crop are also factors in producing this uniquely Martinborough style of Sauvignon Blanc.
The on-skins component has created a refreshingly vibrant and juicy Sauvignon Blanc. It displays enticing aromas of citrus blossom and lemongrass with hints of jasmine and crisp, freshly-sliced fennel bulb. The 2016 vintage is supple and bright, and wonderfully light on its feet.
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