100% Sauvignon Blanc from seven different sites, including the Framingham estate vineyard, located in the Conders Bend, Renwick, Dry Hills and Rapaura sub-regions of Marlborough.
Each parcel of fruit was kept separate in the winery. Juices were predominately fermented in stainless steel using several different treatments; 11% of the final wine was fermented in oak and acacia puncheons and barrels. A small component of 5% was fermented on skins. Around 35% of the blend was aged on full ferment lees for 6 months, the remainder on light lees.
Smoky aromatics with flint, bitter lemon citrus, grapefruit and tropical hints. The palate is rich and slightly chewy, with good mouthfeel, texture and harmony. Flavours of yellow citrus, currant, papaya and sweet herbs carry through the finish.
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