Exceptional, biodynamic Sauvignon Blanc. Bursting with energy and flavour. Lemon, lime, mineral. Utterly delicious.
Picked by hand into small, 10kg cases allowing the fruit to arrive at the the winery’s sorting table intact. It is then whole cluster pressed over 4 hours and run, by gravity, into a settling tank. 12 hours of settling is passed after which the juice is racked, retaining fine lees, and run separately into seasoned/neutral French oak barrels (approximately 50% of total) and
a fermentation tank (stainless-steel foudre).
The whole shebang for making serious white wine, despite how people often approach the variety in NZ. A different animal. A high pedigree one. Scents of pecan nuts, ripe citrus, green apple, wheat biscuits. Fleshy in the palate, rolls with authority, firm grip but a juicy core and layers and layers of citrus, stone fruit, nutty flavour. Such a delight! So much to sink one’s teeth into. 94+ Points – Mike Bennie, The Winefront