Waimaunga Sauvignon blanc

Fresh citrus notes on the nose with a hint of honeysuckle. The palate is very crisp and vibrant, lemon and lime zest flavours are balanced with a lingering minerality topped by a gooseberry bite on the finish.

Freshly caught oysters and a lemon reduction, or with a creamy Brie and fresh bread.

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.