100% Sauvignon Blanc from vineyards in the Martinborough region, located within the Wairarapa Valley.
Upon harvest, fruit was partially whole bunch pressed with maceration on skins. Fermentation took place in different vats and partly in oak under influences of various yeasts and temperatures. Racking by gravity to keep maximum freshness of fermentation.
Aged on lees for 5 months, this refreshing wine shows aromas of grapefruit and sweet melon along with mineral and yeasty notes. Medium bodied on the palate with beautiful balance and a long lasting finish.
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