100% Sauvignon Blanc grapes blended from 9 carefully selected sites located in the Wairau Valley of Marlborough.
Fruit had skin contact for a short time, then was gently dejuiced. Clarified by cold settling before racking to ferment. Around 93% fermented in stainless steel tanks at cool temperatures, remaining 7% barrel fermented at warmer temperatures. Aged on light lees for 3 months. Barrel ferment components underwent lees stirring weekly and partial malolactic fermentation. After blending, it was stabilised, clarified and bottled.
A classic Marlborough style with a mineral edge. Delivers punchy varietal characters of passion fruit, grapefruit and redcurrant. Texture is enhanced by some barrel ferment and our signature mineral finish is retained.
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