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|Region:||Wairarapa - Martinborough|
The much lauded season has delivered a vibrant, food-friendly style of Sauvignon Blanc from well-established, yet characteristically low-yielding vines. 20% of the juice was fermented by indigenous yeasts in neutral oak barriques, and all the wine - whether in tank or in barrel - was left on the lees for three months to enhance palate weight and complexity.Stone fruit and citrus characters dominate in this release, with lovely tropical nuances of guava and papaya also vying for attention. A hint of fennel bulb and a twist of mint join the party, while the flinty minerality steers the fine, dry finish to a long and satisfying conclusion. Hand-picked, hand-sorted fruit and time on lees are all integral to achieving this more textural and restrained style of Sauvignon Blanc.
|Wine Spectator||Stephen Tanzer||Burghound||Jancis Robinson|
|James Halliday||Guia Penin||Gambero Rosso|
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