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BioGro certified Organic Sauvignon Blanc from North Canterbury glacial gravels with bands of limestone.
Four weeks on skins, fermented and matured in a combination of stainless steel and old French oak. Bottled unfined, unfiltered and with minimal SO2 at bottling (20ppm).
Aromatically more restrained than your typical Marlborough Sauvignon, this wine shows stonefruit, fresh racy acidity, and a rich textural mouthfeel. More precise, more structured and more serious than the 2016 vintage, though at 11.5% alc/vol it’s incredibly easy to drink!
What really shines through in this vintage is its salinity… or as Theo puts it, the wine smells like the Kaikoura coast! But in all seriousness expect to find stonefruit, a fine, tight light of acidity through the palate, and something with great mouthfeel and texture too.
Stylistically, think of this wine as more a white wine with palate weight and tension rather than your typical orange or skin-fermented wine. Forget cloudy or hazy, this is wine with real purity and clarity.
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