The grapes were harvested in the cool of the evening to retain the freshness and quickly pressed off the skins to ensure minimal skin-contact time. The juice was settled and cool fermented in temperature controlled stainless steel tanks with carefully selected yeasts to encourage maximum thiol characters. Thiols are the compounds naturally found on the Sauvignon Blanc grapes which are responsible for Marlborough’s signature tropical notes.

Intensely perfumed with white stone fruit and passionfruit notes. Generous and full, layered with crunchy green fruit, mango, passionfruit and pomegranate, underpinned by salty and mineral notes through to a long, concentrated finish.