Since the first release of this wine in 2007, we have done very little in the way of manipulative winemaking in the winery. All picking decisions are made by physically walking the rows and tasting the fruit. The wine then undergoes cool tank fermentation and is left on light lees for six months before being bottled. The wine is bone dry to accentuate the mineral purity of this unique vineyard - its “turangawaewae”, its sense of place. Minerality, sea salt and lime are the backbone to this wine and have been for a number of years and the 2018 is a great example of this. Fresh, vibrant aromatics of citrus, lemongrass, guava and subtle coriander characters jump from the glass. The palate shows purity of fruit and a dedication to texture and crunchy acidity, with minerality being a prominent feature through the lengthy palate. The wine finishes with a rich, ripe phenolic spine that gives great length and texture. A Sauvignon Blanc well suited to a variety of foods; freshly shucked oysters or pan seared scallops to light Thai dishes infused with coriander and lime zest.

Tasting Notes

Minerality, sea salt and lime are the backbone to this wine and have been for a number of years and the 2018 is a great example of this. Fresh, vibrant aromatics of citrus, lemongrass, guava and subtle coriander characters jump from the glass. The palate shows purity of fruit and a dedication to texture and crunchy acidity, with minerality being a prominent feature through the lengthy palate. The wine finishes with a rich, ripe phenolic spine that gives great length and texture. A Sauvignon Blanc well suited to a variety of foods; freshly shucked oysters or pan seared scallops to light Thai dishes infused with coriander and lime zest.

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