• Barrel-fermented
• Passionfruit & melon
• Ginger & nut
• Balanced & textural

"A selection of the ripest grapes were fermented in barrel using wild yeasts and allowed to mature on the yeast lees for 10 months. The result is a rich and moderately complex Sauvignon Blanc, with a pleasingly rich texture and nut, ginger, melon, capsicum and toast flavours" Bob Campbell, Master of Wine, Real Review, Jan 2020

Something a little bit different...

This treasure by Stanley Estates is a barrel-fermented Sauvignon Blanc in the style of an oaked Pouilly fumé Sauvignon Blanc. Smooth, rounded and subtle, with the same underlying characteristics of Sauvignon Blanc such as: passionfruit, gooseberries, and elderflower notes. Subtly aroma on the nose, it is technically dry, and has a balanced textural palate.

100% Sauvignon Blanc, hand-picked, Single Vineyard from the home block in the lower Awatere Valley, Marlborough.

The 2018 Season will be remembered for being the hottest overall summer since records began in 1931, but also for being the wettest summer on record which created very strong vine growth during the season and a very early harvest. The flavours developed steadily during the ripening period and the fruit was picked in parcels as the blocks reached their maturity developed. The grapes were machine harvested at night when the fruit temperatures are lower to capture and maintain the fruit freshness.

This fruit was specially selected and handpicked from the ripest area in the home block. Gently pressed, the juice was transferred direct into french barriques for a wild yeast fermentation, where it developed and matured sitting on lees. The wine was cross-flow filtered and prepared for bottling under screwcap to maintain freshness and quality. Cellaring: This wine can be cellared and will improve over the next 3-6+ years.

Food Match: Fine seafood, chicken dishes and salads, or simply drink for pleasure! Serving Temperature: Lightly Chilled (8-10C).