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This vintage's wine is an interlaced blend of three Wairau valley vineyard sites and one from the flavor-intense Awatere. The former supplied gooseberry, tropical fruit, celery and fresh-cut herbs while the latter provided green nettles and the support of minerality and crisp acidity.
Vibrant flavors in this Sauvignon work well with aromatic foods – even those that are acidic and spicy. It's a natural with fresh fish and shellfish in a wide range of preparations, from sushi to grilled, poached or richly sauced. Bridge ingredients – such as herbs, capers, green olives, curries, sour cream, goat cheeses, and citrus "squeezes" – connect this multifaceted Sauvignon to a wide range of seafood and poultry.
