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100% Sauvignon Blanc sourced from Wairau River's Longbend Vineyard situated in the Dillon’s Point area of Marlborough.
Fruit was harvested in the cool hours of the morning and left on skins for 6 hours before gentle pressing. The juice was fermented with cultured yeast in stainless steel vats at low temperatures, then following fermentation the wine was left on light lees for 2 months before being finished for bottle.
A wonderful mix of power and elegance. Upfront nettles and a touch of minerality combine with blackcurrants and passion fruit notes, with a subtle salt character on the palate. The finish is long and persistent.
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5 STARS (18.5 POINTS) - Raymond Chan Wine Reviews, Oct 2016
BRONZE MEDAL - Sommelier Wine Awards 2017
BRONZE MEDAL - Royal Easter Show Wine Awards 2017