100% Sauvignon Blanc blended from selected sites 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. The majority was fermented in stainless steel tanks at cool temperatures, the remaining portion barrel was 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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