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The picturesque Taylors Pass Vineyard is located on the north bank of the meandering Awatere River in Marlborough. With soils ranging from silt over gravels to stony gravels, the vineyard consistently produces ripe and full flavoured fruit. The fruit was machine-harvested in the cool of the night to minimise transport stress and maintain fruit integrity and purity. After receiving skin contact post crushing, the juice was pressed and went to stainless steel tanks, where a long and cool fermentation took place. Subsequent to the fermentation, the wine remained in contact with the lees for three extra months for maturation, before it was then fined (non-vegan) and filtered. The nose is fresh and crisp with scents of wet grass, gooseberry, sour pêche and a touch of créme anglaise. The palate keeps it, again, fresh with great acidity and vibrant flavors: lemon grass, gooseberry, river rock, mown grass, great viscousity and a nice finish. This is why New Zealand Sauvignon Blancs are so well-loved; the wine is big but impeccably balanced, with a touch of the sauvage you expect from the grape yet enwrapped in harmony between the smell, taste, texture and lingering, delicious finish.
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