Winemaker Notes
Aromas of beachy maran grass, pure lime blossom and spicy thai basil supported by fuller depths of lychee and crunchy white peach. A complex yet concise palate of juicy green granny smith apple, a purity akin to gin & tonic — tightly wound by sunstruck river gravel and sea salt. Bright and vibrant acidity powers this intriguing shooting star of a Sauvignon Blanc — a wine of precision and drive. If ever a wine was made for food, this is it.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.
On the central eastern coast of the South Island, Canterbury includes a collection of small and varied subregions. The region is cool and dry with low rainfall and light, infertile soils. Sauvignon Blanc and Pinot Noir are well-suited here, with Pinot Gris coming in third place.