The grapes are harvested in cool morning conditions to minimise the pick up of any phenolics.
The clear juice was then racked and cold fermented using selected yeast strains to preserve the fruit’s intense varietal flavours. All fermentation was carried out in stainless steel.
The aromas are of lifted grapefruit/lemon zest and fresh gooseberry fruits, with mineral and nettle undertones.The palate is filled with intense citrus aromatics and mineral notes, typical of the Sauvignon Blanc from the Conders Bend area of Marlborough.
The clean acidity allows these flavours to linger and create a crisp, fresh finish.
Food Match: Ideal with seafood or fish in a cream sauce