Region | |
---|---|
Subregion | New Zealand > Marlborough |
Colour | White |
Type | Still |
This wine is 15% barrel-fermented and all the wine was aged on the lees for six months which has contributed toward a richly-textured and weighty sauvignon blanc. A concentrated wine with melon, grapefruit, struck flint and biscuity yeast lees flavours. Impressive.
This tiny cuvée has a markedly different nose to the straight Sauvignon Blanc. There is sweet spice, leesy savouriness and mineral reduction in with the flinty citrus fruit. It feels similar to a cool white Bordeaux in aromatics, but with a lighter touch on oak. The palate has a depth that adds real intensity and there is a weight and roundness that comes from that lees work. The anticipated tangy acidity still comes through and with it notes of mandarin and yuzu. The oily, textural weight and subtle spices add real intrigue, and leave a finish that is savoury and mineral.