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Meticulous fruit selection and cold fermentation contribute an abundant spectrum of tropical and herbal aromas. Passionfruit, gooseberry and red pepper fragrances spring from the glass. Extended lees contact adds depth, texture and balance to the palate. The finish is long and crisp.

"The 2006 has a very aromatic, fine, fruit lifted nose. Juicy, fresh, lively impact is followed by a crisp, fine mid palate that has some fruit depth as well as a citrus brightness. Finishes fluid, soft and slightly herbal. Smart wine". Keith Stewart, Truewines 2007.

Sensory Notes

Colour: Pale straw

Aroma: Tropical and herbal

Palate: Invigorating, full bodied and persistent. Finishes dry

Awards

Gold medal, International Wines for Oysters Competition, Washington, 2007
Gold medal, Brisbane Fine Wine Festival 2007
5 stars, Michael Cooper’s Buyers Guide to New Zealand Wine 2008

Technical Notes

Fermentation: Predominantly stainless steel

Maturation: Four months post ferment lees maturation in tank

Variety: 100% Sauvignon Blanc

Alcohol: 13.5%

Total acidity: 6.6g/l

pH: 3.20

Residual sugar: 1.9g/l

Harvest dates: 20 March 2006 – 11 April 2006

Bottling dates: From October 2006, under screw cap

Cellaring Potential

This wine will be at its best on release (January 2007) and until mid 2008

Food Suggestions

Well suited to fresh shellfish or Mediterranean cuisine