92/100 – Cameron Douglas MS (2018 vintage)
90/100 – Rebecca Gibb MW (2018 vintage)
Tasting Note: Smoky and spicy notes are characteristic of the site, along with richness and texture we encourage with skin and lees contact. ‘The nose is restrained, faintly tropical, partly herbal, predominantly mineral and leaning to oxidative in a beguiling way. The palate is more forward and giving than some previous renditions, wrapped in an upfront creaminess and peppery spice. The generous front-palate tapers down to a crunchy celery salt finish.’
Winemaking Notes: Harvest is by machine using a Pellenc selective head harvester which ensures a high quality of fruit while excluding all other materials. Six hours soaking on skins before gentle pressing. Settled overnight at 15°C before racking off heavy lees. Fermented with indigenous yeast at cool temperatures. Extensive lees contact and stirring for 12 months. Prepared for bottling with a minimal sulphur addition. Unfined. Minimal filtration.
Variety: Sauvignon Blanc
Region: Hawkes Bay, New Zealand
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