This style of fermentation makes for a lower toned, less acidic Sauvignon Blanc that strays from the traditional, “loud” styles of other New Zealand wines. Gentle floral notes on the nose but on the palate there is an intense texture, with some of the typical New Zealand notes, slight grapefruit and grassy hints combined with citrus and more floral tones. True to its origins but with nuance, drinkability and flow.
