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Naturally low yields, older vines, small canopies and judicious, labour-intensive hand picking of the entire crop are all factors in producing this uniquely Martinborough style of Sauvignon Blanc. A small portion of de-stemmed, whole berries were loaded into a super-sized oak barrel where the juice fermented in contact with the berry skins, magically filling the entire barrel hall with intense, enticing aromatics. Adding further complexity and savoury notes, around 30% was fermented in neutral oak barrels. The on-skins component has highlighted beautiful citrus florals, with a hint of fresh fennel and lime zest, and has lent the wine an impressive textural quality with mouth -watering drive and a tight, flinty, satisfyingly long finish.
Wine EnthusiastWinemaker Helen Masters is trying to get a bit more texture into her Sauvignon Blanc by incorporating a small portion that's been fermented on the skins. It adds a bit of richness to the already ripe flavors of fig, nectarine, melon and pineapple. Drink now.