• Guava
• Passionfruit
• Fresh herbs
• Subtle oak

"Vibrant, fleshy, fresh and new with a bouquet of lemon and apple, lots of fresh green herbs then a touch of white peach. Youthful and expressive. Crisp and dry, saline and and salivating. Flavours mirror the bouquet with white fleshed orchard fruits and citrus, some prickly nettles and bell-pepper moments. Some lees and spice attributes build in complexity and power" Cameron Douglas, Master Sommelier

"Attractive sauvignon that demonstrates added complexity through oak and yeast lees contact while retaining varietal character with grapefruit, guava, gooseberry and subtle passionfruit flavours" Bob Campbell, Master of Wine, Real Review

"A crisp white with sliced green apples, coriander and nettles on the nose. It’s medium-bodied, fresh and green-fruited, with a clean finish" James Suckling

Expressive aromatics, with flint, Meyer lemon, nectarine, orange citrus, and suggestions of exotic tropical fruits. Rich, fleshy palate with great mouthfeel, texture, and drive. Flavours of ripe lemon, stone fruit and sweet herbs are supported by a fine acidity. 

Each parcel of fruit is kept separate in the winery. Juices were predominately fermented in stainless steel (70%) at warmer temperatures. 30% of the final wine was fermented in large format French oak vessels ranging between 500-5000L in size. The aim here is to impart texture rather than an obvious oak signature into the wine. All portions of the blend were aged on lees for 6 months prior to being blended and bottled.  Stylistically, texture and mouthfeel are as important to us as aromatic profile in this wine and although it still possesses classic Marlborough Sauvignon characteristics the intention is to offer more complex subtleties in the background that highlight subregional expression.

Food Pairing: Fish, Asian cuisine, shellfish, vegetarian, chicken and crab.