Production
100% Sauvignon Blanc from vineyards in Tasman, Upper Moutere and Waimea Plains. Fruit was cold pressed to tank for fermentation, settled and racked, allowed to rest on fine lees for 8 months prior to slight filtration and bottling.
Tasting notes
A breezy, maritime nose of seagrass and salinity with pink citrus notes greets a palate of concentrated margarita zest, green and red apple notes with a rich mouthfeel, fine leesy texture and an intense finish of breadth, freshness and further telltale salinity. Feels like a breezy walk on a sunny beach.
Food match
Scallops seared in butter, chilli prawn linguine, goats cheese and roast red pepper salad.
