The fruit was harvested in the cool of the night, in order to retain the vibrant aromas and fruity flavours. The grapes were gently pressed with minimal skin contact, prior to being fermented under temperature controlled, cool conditions. The clear juice was fermented in stainless steel tanks with selected yeasts in order to preserve the purity of fruit and encourage maximum thiol characters. Thiols are the compounds naturally found on the Sauvignon Blanc grapes which are responsible for Marlborough’s signature tropical notes.

A clear, bright wine with lifted aromas of exotic fruits and blackcurrant leaf. The vibrant palate is deliciously crisp, juicy and textured, layered with mineral notes through to a refreshing, zesty finish.