A blend of two vineyards* sustainably farmed free of artificial chemicals or fertilisers in Waipara, North Canterbury.
Grapes were fermented with natural vineyard yeasts in a combination of tank, neutral barrels and clay amphora, 5% fermented on skins for 2-3 weeks. The wine sat on its ferment lees without SO2 for 3 months prior to blending, and was bottled unfined.
Pale yellow straw appearance, with smokey, lemon curd, citrus and spicy jalapeño aromas. Medium body with good density and texture with fine tannins running through the palate. Flavours of citrus, lemon pith meadow herb with a lovely dry saline finish which will age nicely over the next five years.
*3% of the blend is Pinot Gris from the same Biogro certified vineyard as the Sauvignon.
Precise and brilliantly focused with grapefruit, apricot, lime peel and dried herb nuances, it's finely expressed on the palate delivering bright fruit flavours backed by vibrancy acidity, finishing impressively long and structured. Delightfully restrained and poised. 95 points.
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