The grapes were transported quickly to the winery and pressed off their skins immediately to minimise skin contact. The juice was then cool fermented in stainless steel to retain freshness and varietal character. The finished wine was carbonated to enliven the flavours and add an attractive sparkle.
The Sauvignon Blanc fruit was harvested from vineyard sites in the Wairau Valley of Marlborough. These vineyards were selected especially for the suitability of the characteristic flavours of their grapes to the production of a sparkling style wine.
Alcohol: 12.5% v/v, Titratable Acidity: 7.5g/litre, Residual Sugar: 9.9g/L, pH: 3.23.
Enjoy on its own as a celebration or with canapés or seafood.
SILVER Medal - New Zealand International Wine Show 2017
BRONZE Medal - Air New Zealand Wine Awards 2017
85 POINTS - Cameron Douglas 2018
3 STARS - Winestate Sparkling Tasting 2018