Flavours of a summer fruit salad of paw paw, honeydew melon and ripe, golden quinces – drizzled with citrus flower water and a squeeze of orange skin oil. A delicious floral fragrance and juicy tropical fruit, infused with a fennel-like herbal thread and a faint whiff of wood smoke. Fermented entirely with naturally occurring yeast, this is an alternative style of Sauvignon Blanc that is both intricate and textural, with a rich, succulent palate finishing crisp and long with a flinty dryness. I think this new 2023 might be the best yet !
The flagship wine from renowned winemaker Kevin Judd, who founded this winery with wife Kimberley in 2009 after 25 years at Cloudy Bay. Sourced from sites across the region, it is fermented using wild yeasts in old French oak barriques where it rests on lees for six months.
