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Sourced from the Leefield Station and Waihopai River Vineyards.
100% Sauvignon Blanc.
The advantageous climate of vintage 2018 provided a welcome start to what would be a very successful harvest period. A sustained warm Spring meant our vines got off to the best start possible, which further encouraged the notion of a blessed Marlborough season. The start of Summer brought one of the warmest Decembers on record, while the key ripening months of January, February and March 2018 continued to provide above-average temperatures. With the unpredictability surrounding weather patterns towards the end of March, our team took the challenge to start harvest early. From day one we accumulated as much fruit as possible, resulting in one of the fastest intake periods on record. Quality viticulture, the ability to effectively manage our harvest teams and a big front door are some of the key reasons why we were able to create such vibrant wines – typical of the Waihopai Valley, Marlborough.
The fruit was harvested at optimum ripeness and pressed quickly to minimise tannin pick up and to retain the fresh, crisp flavour. The juice was racked clean and fermented cool with selected yeast strains which promote varietal intensity. The parcels were then thoughtfully assembled to create a well-rounded mouthfeel, tropical aromatics and lively back palate acidity.
Residual sugar 2.6g/L
A classic Waihopai Sauvignon Blanc delivering tropical notes of guava and gooseberry with underlying ripe citrus and boxhedge aromas. The texturally-layered palate builds from a stone fruit and blackcurrant foundation and ends with persistency stemming from vibrant Marlborough acidity.
This bright, vibrant Sauvignon Blanc pairs wonderfully with an array of summer fare. Enjoy a chilled glass with crispy-skinned snapper served with a minted mango salsa, fresh arugula and thrice cooked fries.
2 – 4 Years.