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100% Sauvignon Blanc organically grown in the Wairau Valley of Marlborough.
Fermentation occurred in 90% stainless steel and 10% old French oak barrels. The wine was then aged on fine yeast lees for 8 months with lees stirring, both of which enable a rounded Sauvignon Blanc with body and mouthfeel.
Displays a ripe tropical and citrus bouquet with underlying flinty minerality. It is textural and rich on the palate from the lees ageing, with layers of minerals, lime, orange blossom and profound acidity balancing a dry elegant style.
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4.5 STARS - Cuisine Magazine, Dec 2015
SILVER MEDAL - Concours Mondial du Sauvignon 2016