Marlborough, New Zealand. Classic Marlborough Sauvignon flavours of tropical fruits are underlaid by a vein of exotic fruits reminiscent of guava and lychee. The extract of the wine fills the mouth while acidity keeps the palate alive through to a clean, dry finish.
Machine harvested from the company owned Waihopai Valley and Wairau Valley sites. Soil in the vineyard is of stony silt with loam topsoil and free draining. Canopy Management is vertical shoot positioning with shoot and crop thinning. Stainless steel tank fermented at controlled temperatures between 10 -13 Deg. C, with 3% French oak barrel fermentation to add complexity and palate weight. A brilliant, pale straw green colour. This is a ripe style of Sauvignon showing elements of passionfruit, mango, melon and stone fruit, as well as subtle yoghurty complexity from a whisker of barrel fermentation. The palate if soft, full and dry taking richness from the excellent fruit weight achieved in the vineyard.
Cellaring potential 2 to 3 years, will develop well over the next 2 years.
A wine to enjoy now with seafood, poultry, pasta and Asian dishes or just by itself.