100% Sauvignon Blanc grown in vineyards across the Wairau and Awatere Valley sub-regions of Marlborough.
Fruit was crushed, pressed and settled for 48 hours before removing the press solids from the clear juice for fermentation. Both neutral and aromatic yeast strains were used to aid in intensity. Fermentation was undertaken at 12 to 14° C to maintain flavour and aromas. After a short period of resting on yeast lees it was filtered and bottled to capture its vibrancy.
Crisp and vibrant with aromas of fresh peas, zesty limes and freshly picked herbs such as thyme and sage. On the palate, juicy acidity is balanced with flavours of melon, passionfruit and ruby grapefruit, capturing the essence of Marlborough.
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