• Dry style
• Tropical fruit
• Peach & citrus
• Refreshing & zesty

"An instantly appealing Sauvignon; the powerfully aromatic bouquet shows passionfruit, kiwifruit, lime peel and sweet basil aromas, followed by a mouth-watering palate that is refreshing and zesty. Brilliantly fruited and highly expressive, making it a fabulous drink" Sam Kim, Wine Orbit, Jun 2019

A delicate, pale green/gold colour in the glass. Aromatically an intense and very full wine showing classic Sauvignon Blanc aromas of passionfruit, peach, citrus and a subtle herbaceous background. Classic tropical fruit and herbal notes have been derived from the careful selection of various areas of the best blocks in the Waiata Vineyard situated in the Waipara Valley. The full flavours and tight structure of the palate reflect the intrinsic qualities of the Waipara Valley vineyard. Due to the long, slow ripening period, and the particular soil profile of our Waiata Vineyard, the wine has a strong tropical aspect to its aromas and flavours. The wine has been made with a moderate acidity level to complement the flavours and provide balance without dominating. A small amount of residual sugar enhances body and balance in what is a generous and complex wine.

The 2019 Vintage in Waipara, North Canterbury was exceptional. Rainfall in the summer/autumn was only half that of the previous season and it fell at the perfect time for vine health. The lower rainfall meant that disease pressure was greatly reduce, allowing all fruit to be picked in pristine condition. The season in Waipara was also the coolest of any of the major regions in NZ. This coolness has had the effect of enhancing fruit flavours and creating wines of great elegance, especially the Sauvignon Blanc.

The fruit was harvested at maximum flavour as assessed through frequent tasting in the vineyard by the winemaker. It was very gently pressed to avoid harsh phenolic extraction and the juice allowed to cold settle. The clear juice was fermented at low temperatures using a range of yeast renowned for their ability to enhance the Sauvignon Blanc aromas. A balanced amount of residual sugar was left in the wine to complement the acidity and to add palate weight and structure.

Food Pairing: Crumbed white fish with new seasons asparagus, new potatoes.