Again this year I utilized a number of vineyard sites as a blending strategy to enable me to present classic Marlborough terroir. The blend is a seamless layering of grapes from diverse sites in the Wairau River Valley. Depending on exposure and soil structure, which ranged from rocks and pebbles to sand and clay, the different lots contributed citrus, lemon zest, nettles, pineapple-tropical fruit, and white currant, with a touch of minerality.
Suggested Food Pairings:
"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."
- Chef John Ash