This Marlborough Sauvignon Blanc produced by the Bascand estate is left on its lees for three months with periodic lees stirring to develop complexity and texture on the palate.
This is a textbook example of New Zealand Sauvignon Blanc that is both gently tropical and that shows some of the restrained, classic Sauvignon nuances.
Estate-grown at Rapaura, in the Wairau Valley, the Bascand Sauvignon Blanc is bright and fresh with hints of tropical fruit, citrus and nettle.
The palate is lively and crisp, with good depth and length on the finish.
Food Match: Crayfish and rocket salad, al fresco!