Perhaps our least typical cool climate white, we pursue longer hang times with Sauvignon Blanc. This pushes the flavours past the common thiol driven southern hemisphere style into the turpenic range more common in Maritime climates (i.e. Bordeaux, the warmer years in the Loire's Tourraine, or even fresher Napa styles). As a result, melon and grapefruit flavours dominate the palate while honeysuckle aromas fill out the bouquet. This is supported by soft vanilla notes from partial barrel fermentation and aging in oak.
• 50% barrel fermented in barriques and 3000L foudres, 50% stainless steel fermented. Aged in European oak barriques for 6 months. • Yields to 3.5 Tonnes per acre.
Big flavours ranging from pan-fried fish with a lemon dill cream sauce to quiche Florentine.