Appellation: Wairau Valley, Marlborough, South Island, New Zealand
Style: France used to be the standard-bearer for Sauvignon Blanc, with flinty Sancerre and Pouilly Fumé, rounded White Bordeaux, with some help from California interlopers. In one single year (1985) that all changed, when New Zealand produced its first vintage. Overnight, the world had a new model for Sauvignon Blanc, startlingly different and delicious.
Marlborough has the sunniest, driest climate in New Zealand, and the Wairau Valley’s rich soils combine with the cool nights to deliver amazing aromatic complex wine. Intensely aromatic, fragrant with grass and currant leaves, this fruit-forward wine casts long, robust flavors of zesty fruit with a crisp dry finish.
Food Pairings: Oysters, scallops, salmon, spicy food (Hunan Chinese is spectacular!), asparagus, herbed roast chicken and crab.
Aging: Snappy, refreshing and delicious after only three months, this white wine will age gorgeously for two years, but really rewards prompt drinking with fruity freshness.
18 liters/ 4.2 US Gallons, Yields 23 liters/ 6 US Gallons.
Ready to bottle in 8 weeks.