Waipara Valley

Guava, pineapple and melon lead the tropical profile, with grapefruit, honeysuckle, crushed herbs and struck match. Rich texture meets crisp acidity and a phenolic drive, with a prolonged finish. The blend is approximately seventy percent Sauvignon Blanc and thirty percent Semillon. Most Sauvignon fermented in stainless steel, while Semillon fermented in oak puncheons. Both varieties spent about ten months on their yeast lees, and the bottled wine aged another year before release.