Aromas of grapefruit, passionfruit, ripe red capsicum and a suggestion of cumin seeds.
Full, ripe and rich, the powerful fruit flavours are supported by a concentrated, fine structure.
Winemakers - Paul Bourgeois, Richelle Collier.
Predominantly early morning machine picked, gentle juice extraction, and inert gas pressing. Cool settled and mainly fermented in stainless steel tanks, around 8% natural fermentation in oak on solids
Pairs perfectly with seafood and salads and tomato, lemon and vinaigrette dressings.
A portion of this Sauvignon Blanc is fermented in oak barrels to give the wine secondary aromas, smoother texture and more complexity.
Blue Gold Winner - Sydney International Wine Competition 2017
Gold Medal - New Zealand International Wine Show 2016
Silver Medal - Air New Zealand Wine Awards 2016
Silver Medal - Texsom International Wine Awards 2017
5 Stars - Raymond Chan
91 Points & Editors' Choice - Wine Enthusiast
90 Points - Wine Spectator
4 Stars - Winestate Magazine
4 Stars / 92 Points - Bob Campbell Wine Reviews
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