Dry Sauvignon Blanc (<5g/l or up to 9g/l if TA <2g/l lower)

Tasting notes: The Dillons Point area of Marlborough, New Zealand is renowned for producing stunning pungent wines of power, finesse and vibrancy. Characteristic tropical notes of granadilla, gooseberry and Kiwi-fruit are harnessed by a firm, exuberant bracing freshness, a nervy edge and green citrus and tense minerality. The finish is a cool and long, making for a memorable Sauvignon Blanc Experience. Maturation: The wine is left on the gross lees for 3-4 weeks before racking, with some of the lighter lees and a sulphur addition for the protection, it spent a further 2 months on the fine lees. It was lightly fined to polish wine, there after it went through protein and cold stabilisation - filtered and bottled the first week of August 2019. Oenology: The grapes were machine harvested at 21.2 Balling and crushed and destemmed reductively. The juice was co-inoculated with X5 and VL3 yeast which enhance some of the thiol notes but maintain the vibrant ripe herbaceous notes of the vineyard. The approximate time of fermentation is around 2 weeks, at around 12/13°C.

Food suggestions: Shellfish, especially mussels and raw oysters; grilled fish, sashimi and poultry.