100% Sauvignon Blanc from the Awatere Valley of Marlborough, in areas benefiting from Clifford Bay's cooling influence.
Destemmed fruit was crushed and pressed before cold settling. The clear racked juice was inoculated with selected aromatic yeast strains. Cool, slow fermentation in stainless steel tanks took place to retain distinctive sub-regional and varietal characteristics.
A classic example of a concentrated and vibrant Sauvignon Blanc displaying powerful aromas of blackcurrants, wild nettles, snow peas and fresh grapefruit. A flavour explosion on the palate with fresh rosemary, thyme and subtle juicy rock melon with a refreshing mineral, flinty finish.
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