It was in 1973 that New Zealand planted its first set of Sauvignon Blanc vines. These days our Sauvignon Blanc wines set an international bench mark for style and expertise.
Vineyards were harvested at optimum flavour ripeness. The fruit from each vineyard was kept separate throughout the winemaking process to ensure integrity of each site and to provide the greatest possible number of blending combinations. The fruit was gently pressed, cold settled, racked and cool fermented with selected yeast strains to enhance the unique aromatics and flavours. After fermentation the wines remained on light yeast lees to enhance palate feel an structure. The wines were then racked, blended, filtered and bottled to retain and capture the remarkable freshness of this Marlborough Sauvignon Blanc.
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