Juicy, drinkable and far, far less strident than the average NZ Sauvignon Blanc, this offers rich texture, a mouthful of herbs and tea and a heady waft of citrus, elderflower and honeycomb. The fruit was hand-sorted, whole-bunch pressed and sent straight to barrel. Each parcel was naturally fermented in French oak, 11% new. The wine went through malolactic fermentation, which occurred naturally in barrel. After 18 months in oak on full lees, the wine was blended, lightly filtered and fined then aged in bottle before release.
Marlborough, New Zealand