AROMAS: Cassis, blackcurrant, dark cherry, a touch of graphite and...
The 2001 Reserva Especial was produced from organically grown fruit from...
AROMAS: Elegant bouquet of cassis, spicy plums and notes of toast in...
AROMAS: Citrus, papaya, pear, cloves, honeysuckle and melon. PALATE:...
AROMAS: Cassis, blackcurrant, mint, dried cherry, cigar box and cedar....
A wine coming from The Crossings three vineyards opens up new possibilities to enjoy flavours and textures that are different on the palate, even from other vineyards in the same valley.
Lovely aromas of vine passionfruit mixed with citrus notes. A palate displaying flinty, mineral undertones - classic features of Awatere Valley SB - this wine shows intense flavours of tangy limes on a finely textured palate with a wonderful length of flavour.
Bronze Medal - International Wine Challenge
|When to Drink||Now|
|Pairing||The Independant Newspaper selected this wine as the best match for Fish & Chips. We Agree.|
|Volume||75cl (Full Bottle)|
This 100% estate grown Sauvignon Blanc was made from grapes sourced from The Crossings’ three vineyards on the northern banks of the Awatere River, predominently from Willow Flat and Brackenfield vineyards. Viticultural input has been directed at maintaining low yields - averaging seven tonnes per hectare - as well as achieving good vine balance to produce fruit that ripens uniformly and with maximum flavour intensity. These vineyards have a terrace system with each terrace being harvested and fermented separately, then blended.
Self sufficient in harvesting and vinification, we captured this terrific fruit character through cool fermentation and small select components fermented, with indigenous yeasts.
Harvest timing decisions and refinement of our fermentation techniques this year have allowed us to achieve our goal of combining elegant characteristics alongside the more overt flavours we see in some vintages. An increased proportion of the very special Medway Vineyard fruit has enhanced the wine’s intensity and texture. Winemaking was centered on retaining the vintage’s vibrant fruitiness underpinned by lovely acids and the distinct mineral signature of the Awatere Valley.
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