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Marlborough blanc

Otira Sauvignon blanc

Ripe peach and candied citrus notes are layered with a subtle elderflower approach. lntensely rich, yet balanced, the palate offers weight and texture. Elegant, structured acid complements the juicy notes with good tension. A nod from the terroir, a stony minerality leaves a lengthy and full-bodied finish.

Serve with fish, white meats and vegetable dishes. Pairs well with cheese and dried fruits.

Fermentation occurs in 85% stainless steel; while the remaining 15% is wild fermented in older French oak barrels and Austrian oak demi-muids (600L). The wine is then aged on fine yeast lees for 8 months with lees stirring, which enables us to obtain a round Sauvignon Blanc with body and mouthfeel. A further 6 months of tank and barrel ageing is employed to ensure wine balance is attained before bottling.

Classic and elegant, showing a mixture of white flowers and white fruits, chalky minerality and a long, dry, textured finish.

Winegrowing & Terroir

In the French tradition, our vineyard is planted in high density to encourage competition between vines and restrain vigour. This natural vigour control means the vines put more energy into the grapes, rather than the canopy – concentrating the berries. Dry farming (using no irrigation) also helps to keep vigour under control. By stressing the vines to just the right level, it forces the roots to go deeper in the soil, thereby getting the purest expression of our terroir and showing more minerality from the river stone soil.