AN
Description
Bouquet: Generous aromas of pineapple, pink grapefruit, snow pea and blackcurrant leaf underpinned with green citrus and mineral notes.
Palate: The palate is full, lively and balanced with a long, crisp mineral finish.
Food Match: Enjoy with seafood, chicken, salads and pastas.
Dietary Information: Suitable for vegetarians, vegans and a gluten free diet.
Cellaring Recommendation: Enjoy now, or cellar up to 2 years.
Awards
Gold New Zealand International Wine Show
Silver International Wine Challenge (IWC)
Certifications
Alcohol
13.0%
Analytical data
dry
Vineyard
This is the earliest harvest on record since our inception. There were late spring frosts in Marlborough and some challenging weather over the flowering period, which resulted in moderate crops throughout the region. These moderate crops, coupled with a warm and stable end to the growing season, set us up for an early start with stunning fruit. We had clear warm days throughout March, so we could pick at our leisure, without any pressure from the elements. The resulting wine is showing the wonderful hallmarks that our Marlborough vineyards are known for – highly concentrate fruit flavors, with underlying purity and minerality.
Winemaker
Natalie Christensen
Viticulture
Carefully selected parcels of Sauvignon Blanc from our Awatere and Wairau Valley vineyards were used to craft this wine. At the winery, individual parcels of fruit were gently pressed and clarified. The clear juice was then fermented separately using a range of selected yeasts. A long, cool fermentation in stainless steel tanks retained the vibrant, fresh characters Sauvignon Blanc is known for. After fermentation the wine was blended, stabilised, and filtered in preparation for bottling.
Vinification
Carefully selected parcels of Sauvignon Blanc from our Awatere and Wairau Valley vineyards were used to craft this wine. At the winery, individual parcels of fruit were gently pressed and clarified. The clear juice was then fermented separately using a range of selected yeasts. A long, cool fermentation in stainless steel tanks retained the vibrant, fresh characters Sauvignon Blanc is known for. After fermentation the wine was blended, stabilised, and filtered in preparation for bottling.
