Classic Marlborough gooseberry and tropical aromas evolve from the glass, while a strong citrus note is ever present. Initially lime dominates the palate but the tropicality slowly unfolds and is supported by a sweet palate balanced with fresh acidity. Great with all Seafood, and BBQ dishes, or on its own as an aperitif.
| Country | New Zealand |
| Region | Marlborough |
| Vineyards | Wairau Valley |
| Variety | 100% Sauvignon Blanc |
| Brix at Harvest | 20.9 - 21.9 |
| Cellaring | 1 - 3 years |
| Bottle Size | 750ml |
| Winemaker | Rob Cameron |
| Residual Sugar | 3.9g/L |
| pH | 3.38 |
| TA | 7.2 |
| Alcohol | 12.5% |
The fruit was harvested at night, de-stemmed and crushed then cold settled for 48 hours. Clear juice was racked and solids vacuum filtered back to the free run. A number of yeasts were used to help create a spectrum of aromas and texture with average fermentation lasting around 3 weeks. The tanks were then topped up and stirred (battonage) without sulphur for 10-12 weeks. After the wine had gained some lees texture it was lightly fined with Casein and Isinglass and stabilised for bottling.
Harvest date: 31 March – 21 April 2014
