A regional blend from selected low yielding vineyards in Marlborough's Wairau and Brancott Valleys. The grapes were machine harvested in cool autumn evenings to retain varietal character. After juice clarification the wine was inoculated with pure, aromatic yeast strains and cool fermented. Five per cent of the wine was barrel fermented in new oak and 15 per cent underwent a full secondary malolactic fermentation to add mouth feel and complexity. The wine displays classic Sauvignon characters of gooseberry, passionfruit and a touch of herbaceousness. The palate is full bodied with rich, ripe fruit balanced with crisp acidity. A stylish wine with good fruit intensity, complexed with a touch of oak and creamy malolactic. |
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