Quantities are in 6 packs - $138 for 6 bottles
($23 per bottle)
AWARDS & REVIEWS:
5 STARS (94 Points) - Wine Orbit, July 2023
92 POINTS - NZ International Wine Show 2023
5 STARS (93 Points) - Wine Orbit, June 2022
4 STARS / RECOMMENDED - Bob Campbell MW - The Real Review
92 POINTS - Cameron Douglas MS
17.5/20 - NZ Winegrower's Blind Tasting 2022: "Good regional expression."
International Wine Challenge 2023, Tasting Note:
"Fruity, peapod and green pepper rise with really zesty citrus acidity."
GOLD - NZ International Wine Show 2021
5 STARS - Wine Orbit
5 STARS - The NZ Wine Rater - Sauvignon Blanc Tasting
5 STARS - Yvonne Lorkin, Wine Reviewer, Feb 2022
HIGHLY COMMENDED - The Wine Merchant Magazine Top 100 Awards 2022
SILVER (93 POINTS) - Decanter World Wine Awards 2022
94 POINTS - Natalie MacLean, Wine Reviewer Canada
93 POINTS - Cameron Douglas MS, World of Wine, Summer 2021
4.5 STARS - Michael Cooper, Wine Writer
4 STARS - Cuisine Magazine, January 2022
4 STARS / RECOMMENDED - Bob Campbell, Master of Wine, The Real Review
SILVER - San Francisco International Wine Competition 2021
SILVER - Aotearoa Regional Wine Competition 2021
COLOUR: A delicate, pale green/gold.
NOSE AND PALATE: Passionfruit driven on the nose, this wine presents with soft acidity across the palate, showing tropical notes of lemongrass and grassy flavours. A rich and
complex wine with a lovely balanced finish, range of flavour and length.
REGION: 100% Waipara, North Canterbury
WINEMAKING: The fruit was harvested at maximum flavour as assessed through frequent tasting in the vineyard by the winemaker. We picked across the vineyard at different times and degrees of ripeness to allow the individual cuvees a range of site expression. Extended skin contact time was used prior to crushing to enhance extraction of the aromatic compounds. The fruit was then very gently pressed to avoid harsh phenolic extraction and the juice allowed to cold settle. The clear juice was fermented at low temperatures using a range of yeast renowned for their ability to enhance the Sauvignon Blanc aromas. A balanced amount of residual sugar was left in the wine to complement the acidity and to add palate weight and structure.
WINEMAKER: Matt Connell
GRAPE VARIETY: 100% Sauvignon Blanc
MATURATION: 100% stainless steel fermentation
Alc Vol: 12.5%
Acidity (TA): 7.5 g/L
Residual Sugar: 4 g/L
PEAK DRINKING: 2023-2025 - will continue to develop for a further five years from vintage date.