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.