12 bottles of delicious Northland SB, get in early for summer!
Our new SB, grown at the Puketotara (Fat Pig) Vineyard, and made in a style designed to give it a crunchy texture and a complex aromatic profile, while still retaining that classic Sauvignon blanc fruit character.
30% was pressed to seasoned French barriques for fermentation with wild yeasts. 65% was crushed, pressed and settled to ferment in tank. 5% was whole-bunch stomped and fermented separately. Racked and combined post fermentation into a stainless steel tank.
SO2 added, then cold stabilised at -2o C for 3 weeks. Protein stabilised with bentonite, fined with skim milk, and filtered to bottle.
Fresh apple, peach, and citrus characters. Crunchy, ripe, rounded,