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Ships within 48 hours · Estimated delivery Jul 14 - Jul 19
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Description
Matawhero Single Vineyard Gisborne Sauvignon Blanc 2023"It's fabulously aromatic on the nose showing rockmelon, lime peel, kiwifruit and white floral aromas. The palate delivers excellent fruit intensity together with fine texture and vibrant acidity, making it wonderfully flavoursome and highly enjoyable. At its best: now to 2026" Sam Kim, Wine Orbit, Jun 2023 "A classic bouquet of tropical fruits, fresh herbs and lemon. A mix of cape gooseberry and fresh apple, some regular gooseberry and angelica herb.
"It's fabulously aromatic on the nose showing rockmelon, lime peel, kiwifruit and white floral aromas. The palate delivers excellent fruit intensity together with fine texture and vibrant acidity, making it wonderfully flavoursome and highly enjoyable. At its best: now to 2026" Sam Kim, Wine Orbit, Jun 2023
"A classic bouquet of tropical fruits, fresh herbs and lemon. A mix of cape gooseberry and fresh apple, some regular gooseberry and angelica herb. There’s a steely freshness with a light lees quality and complexity. Very fresh and new on the palate, taut and salivating. Flavours of lemon and grapefruit, white peach and gooseberries. Well made, dry and ready to drink from 2024 through 2028+" Cameron Douglas, Master Sommelier, Jul 2023
Pale straw with a hint of gold. Tropical fruit, passionfruit and a subtle herbaceous note. Melon, stone fruit and subtle passionfruit. The wine finishes with a richness and fullness seen only in good Sauvignon Blanc.
The grapes for this wine were sourced from the Briant’s vineyard in Gisborne, where this Sauvignon Blanc was grown using dry farming techniques. The vines are pruned by the vertical shoot positioning system and with them being young plants there was only one or two canes depending on the development of the plants.
Machine harvested in the cool of the morning, the fruit is crushed and destemmed to the press and left on skins overnight. This increases the flavour and reduces the acidity in the wine. After 12 hours the juice was pumped out and separated from its lees to produce clear juice that was fermented cool with separate yeast to increase aromatic intensity. The wine was then stabilised, filtered and bottled. This has resulted in a wine with great texture and aromatic intensity.
Food Pairing: Enjoy with summer salads, seafood and white meat.
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