Tiki KORO Sauvignon Blanc 2023 ($35 per bottle)

Quantities are in 6 packs  - $210 for 6 bottles.
($35 per bottle)

AWARDS & REVIEWS:
5 STARS (93 POINTS) - Wine Orbit
93 POINTS - Decanter World Wine Awards 2025

"Bright and fabulously aromatic, the wine shows green rockmelon, crunchy apple, white floral and lime zest aromas, which lead to an exuberant palate that's juicy and mouthwatering. Upfront and flavoursome with a lengthy, tasty finish." Sam Kim, Wine Orbit

COLOUR: Pale straw green.

NOSE & PALATE: Grapefruit, lemongrass, tomato leaf and tropical fruits combine with a light oak influence giving a floral, fragrant nose. The palate is creamy with subtle influence of oak and lees aging balanced alongside a vibrant and fresh salty salivating finish.

REGION: 100% Waipara, North Canterbury

VINTAGE CONDITIONS: The La Niña weather pattern was the dominating influence of our 2023 growing season, which brought less hot north-westerly winds, normally a mainstay of our season, and replaced them with regular cooling easterly winds. The start to spring was cool with temperatures below average. Despite that, as the season progressed, temperatures picked up and we experienced good flowering conditions, resulting in a healthy and balanced crop. Summer saw us experience 30+ degree days mixed in with considerably colder spells which carried through into March and April as we started harvest. What was initially thought to be an early harvest balanced itself out to commence in late March and the fruit was picked at optimum ripeness levels.

WINEMAKING: The MC1 Sauvignon Blanc block was targeted for this Sauvignon Blanc – low yielding and known for its intense flavours. Harvested in the cool of the morning, the fruit was transported to the winery for pressing, cold settled then inoculation with 3 different thiol generating yeasts and the balance drained to barrel for wild fermentation. The wine in tank was stopped by chilling to leave some residual sugar for balance while the barrels fermented through to dryness. Post ferment the wine in tank was left on lees for 4 weeks then racked off gross lees while the wine in barrel was left for 5 months to build texture. Following this, the wine from tank and barrel was blended and prepared for bottling in September.

WINEMAKER: Matt Connell

GRAPE VARIETY: 100% Sauvignon Blanc 

MATURATION:
A combination of stainless steel and oak barrel fermentation.
28% stainless steel fermentation.
72% barrel fermentation for five months.

WINE ANALYSIS:
Alc Vol: 12.0%
Acidity (TA): 8.56 g/L
pH: 3.09
Residual Sugar: 3.9 g/L 

WHEN TO ENJOY:
2024 to 2028 - will continue to develop for a further 5 years.

FOOD MATCH:
Grilled chicken salad with feta or a shellfish linguine pasta.