The 2013 Sauvignon Blanc was made from a blend of grapes from several vineyards in the famed Wairau and Awatere Vallies of the Marlborough region of New Zealand. The cool growing season combined with a long Indian summer yielded grapes with intense aromas and bracing acidity. Fermented to dryness at temperatures of 14-17°C, the wine displays New Zealand’s purity of flavors. To add richness and intensity, the wine was aged on the lees for 2 months.
Residual Sugar 1.6 g/L
Acidity 7.5 g/L
Passion fruit and currant aromas are accompanied by notes of citrus in the 2013 Sauvignon Blanc. The wine displays a beautiful straw yellow hue and the dominant flavors are fresh and herbal combined with elder flower and tropical fruit. The fresh acidity leads to a delicate but persistent finish.
Serve with grilled fish and seafood, fresh green salads and vegetable dishes.