100% Sauvignon Blanc from vineyards in the Marlborough region.
Fruit was machine harvested in the cool of night, gently crushed and pressed, then fermented with a variety of aromatic yeast strains in stainless steel tanks to preserve flavours and aromas. 30% of the juice fermentations were started with a non-saccharomyces yeast and a very small portion of the blend was barrel fermented. After fermentation, the wine was kept in contact with the lees for 5 months. This classic technique enhances creaminess and integrates flavours.
Intense aromas of ripe passionfruit, elderflower, limes and fresh herbs. The palate introduces a delightful lime/citrus based mouth-watering intensity, and finishes with a strong textural component.
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