Light gold in colour with aromas full of rockmelon, red currant and spring flowers. On the palate this barrel fermented Sauvignon is rich and creamy with a beautiful line of fresh and juicy acidity. Along the backbone of the wine we find flavours of guava, feijoa and pastry.
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REVIEWS & ACCOLADES
92 Points - Bob Campbell MW
5 Stars - Cuisine Magazine
Trophy Best Sauvignon Blanc – Canterbury Wine Awards