• Passionfruit
• Lime zest
• Honeysuckle
• Mouth-watering finish

"Ripe Sauvignon Blanc with nectarine, feijoa, lime zest and a suggestion of oyster-shell flavours. A hint of sweetness is perfectly balanced by fruity acidity to give the wine some attractive tension and a mouth-watering finish" Bob Campbell, Master of Wine, Real Review

Rich and intense passionfruit with hints of elderflower and gooseberry, citrus and honeysuckle. Some autolysis characteristics remain with richness on the back-nose giving more headier notes. The front palate is lively with crisp peach notes, a soft mid-palate of honey dew and fresh stone fruit racing towards the finish with a lingering, chalky textural note on the cheeks giving a zesty finish.

Hawke’s Bay lies on the East Coast of the North Island of New Zealand. The region enjoys dry summers with moderate, cool nights. This wine reflects a single vineyard Sauvignon Blanc which was grown inland on the elevated terraces of the Crownthorpe sub-region of Hawke’s Bay. This subregion of Hawke’s Bay enjoys long, strong sunlight hours but is slightly cooler than the coastal plains of Hawke’s Bay, making it most suitable for growing Sauvignon Blanc. 

After harvest in late March the fruit was de-stemmed and crushed. The juice was settled and fermented in stainless steel tanks using two different yeasts in co-fermentation. Frequent stirring was done throughout fermentation and post fermentation allowing the solids to flesh out the palate. The wine was then cold settled and stabilized before bottling under screw-cap to maintain the bright fruit and aromatics gained from the young New Zealand soils.