The Sound of White vineyard on Catalina Sounds Waihopai estate has silty, clay loamsoils which give structure and density. Low yields are maintained helping achieve clean, ripe, concentrated flavours in the fruit. Hand-picked fruit was gently whole bunch pressed to tank (briefly), before being run to large 4000 L French Oak foudres and a handful of 500 L puncheons for an uninoculated fermentation. The wine is then left unsulphured on heavy lees for 10 months before blending and bottling. A portion of the wine has gone through malolactic fermentation for added complexity and texture.
The wine shows reserved aromas of ripe citrus peel, stone fruit, lanolin, and flint. The palate is ripe, creamy and textural with nectarine and passionfruit flavours and complexity from savoury lees characters. Mouthwatering acidity supports the wine to give it definition, length, and flavour.
Try with poultry and richer seafood dishes.
