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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
The Paretai Sauvignon Blanc is bright straw in colour with a green hue. The fresh, vibrant aromas of Fuchsia, lime zest and Nashi are underpinned with nettle and mineral notes. The palate is rich and full, with a tropical fruit kick to finish
"Bright, pale lemon-yellow color. Musky aromas of grapefruit and wild mint, with a suggestion of resiny oak. Then dense, spicy and wild on the palate, with fairly full but brisk flavors of grapefruit pith, smoke and truffley earth. This intriguing, soil-driven wine finishes with a refreshing bitter edge."
International Wine Cellar
While Bill and Ross Spence were the sons of a winemaking father, but decided not to follow his winemaking path. They began in a ragged tin shed in West Auckland, in 1974. The wines they released from that first vintage immediately placed them amongst the leading group of innovative winemakers. Chardonnay and Gamay Teinturier were not common varieties in New Zealand at that time,...Read More About Matua Valley
Sitting pretty on the northern tip of New Zealand's south island, Marlborough has become synonymous with New Zealand Sauvignon Blanc. As well it should be - Marlborough is the primary region for those delicious, citrusy, summer-lovin' wines with vibrant acidity and pungent, grassy, grapefruit flavors. Sauvignon Blanc is the main grape here;...Read More About Marlborough
One of the most distinctive grapes, Sauvignon Blanc is a highly aromatic variety
that does well in both the old and new world. From the Loire
Valley of France to Marlborough
in New Zealand, Sauvignon Blanc has found many regions that bring out its unique
and delicious flavors.
Sauvignon Blanc's home...Read More About Sauvignon Blanc
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