Nose
Alluring aromas of exotic tropical fruits ‐ rambutan, pomegranate and passionfruit with a hint
of guava. Underlying notes of blackcurrant leaf, subdued musk and a lavender perfume.
Palate
In the mouth this wine is round, textural and concentrated, showing great depth and weight.
The acid is in perfect balance with the fruit, supporting the flavours and delivering it across
the palate. The zesty flavours of crushed lime and grapefruit finish with a fine, talcy structure.
Growing Conditions
Extremely strong winds and cool conditions during flowering had a significant effect on fruit
set and therefore on yield across all varieties. The low crop levels along with a warm
December and January resulted in perfect ripening conditions, with harvest beginning mid‐
February which is about average. Little to no rainfall across February and March allowed all
white varieties to develop without any disease pressure which provided white fruit retaining
an abundance of varietal flavour and showing great concentration and intensity.
Winemaking
All the individual vineyards that contribute to this Sauvignon Blanc are vinified separately.
One third of the every batch is barrel fermented in a combination of new and older oak and
the balance is tank fermented. Barrel ferment temperature is controlled at several degrees
higher than the tank components and the lees are stirred regularly in both tank and barrels
for two months prior to blending, fining and filtration.
Appearance
Palest straw in colour, bright with a green hue.
Food Pairing
Fillet of pink snapper in a Thai jungle curry, served with finely
shredded kaffir lime leaves and steamed jasmine rice.
