Marlborough, New Zealand. Scented and herbaceous. Blackcurrant bud and ripe stone fruits, with great structure and a bright, flinty acidity.
The carefully harvested fruit from our S1 block was crushed, de-stemmed, chilled and gently pressed. The juice was cold settled for 72 hours, after which the clear juice was racked off. A long, cool fermentation with a specialist Sauvignon Blanc yeast followed to capture and enhance the distinctive fruit flavours created by the S1 block. The parcel was then kept on lees for two months. Regular lees stirring helped build texture and structure. The wine was then blended, stabilised and filtered before bottling.
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