Description

My first major job in the wine industry was for a large corporate. I mentioned to the winemakers how it would be interesting to try some skin contact and barrel fermentation on our Sauvignon blanc. I was laughed out of the room.

As a junior winemaker I felt a little despondent, but I’ve always lent towards the creative, artistic side of wine, constantly dreaming about style and texture.

So, I held onto these thoughts and ideas, morphing them with experience and time.

Coming back to Te Matau a Māui gave me the opportunity to work with New Zealand Sauvignon again, so I had to play around with these techniques to make a complex yet pure wine.

Grass, green apple, chamomile, pink grapefruit and lime zest are followed by flint and mineral like flavours. A pure, crystalline and textural palate, the barrel ferment has added great complexity and length. This wine is dry and crisp with a crunchy, popping acid line.

Only 1752 bottles produced.

ABV – 12%Alc