Spring Creek Estate Marlborough Sauvignon Blanc 2021 (By Hunter's Wines)

Spring Creek Estate Marlborough Sauvignon Blanc 2021 (By Hunter's Wines)Dry style Green apple Grapefruit Juicy finish "It's splendidly aromatic on the nose showing feijoa, kiwifruit, lime zest and crunchy apple notes, followed by a succulent palate offering fabulous fruit intensity backed by bright acidity, making it highly enjoyable" Sam Kim, Wine Orbit, Apr 2022 A refreshing wine with aromas of green apple and grapefruit complementing the citrus pineapple flavours to form this well balanced wine. The wine shows bright

• Dry style
• Green apple
• Grapefruit
• Juicy finish

"It's splendidly aromatic on the nose showing feijoa, kiwifruit, lime zest and crunchy apple notes, followed by a succulent palate offering fabulous fruit intensity backed by bright acidity, making it highly enjoyable" Sam Kim, Wine Orbit, Apr 2022

A refreshing wine with aromas of green apple and grapefruit complementing the citrus/pineapple flavours to form this well-balanced wine. The wine shows bright stone fruit characters with a palate that just lingers on to a juicy finish. The wine has a crisp acidity creating a fresh wine that can be enjoyed now or over the next two years.

At the start of the growing season, we had several frost events affecting isolated areas in Marlborough. During flowering there was a cold spell of weather, which had a significant effect on the region’s fruit set. While this affects the yield, it can help promote concentration of aromas and flavors in the grapes. Mild summer conditions help with even ripening of the grapes which allowed perfect conditions to pick at optimum ripeness.

The fruit was picked in the cool of the morning and processed using anaerobic techniques. The cool fruit was de-stemmed, crushed and lightly pressed. At this stage the greatest of care is taken to handle the fruit as little as possible during these processes thereby retaining maximum fruit character and aromas. The juice was clarified by cold settling, after which it was racked and then fermented for approximately 28 days in stainless steel tanks.