"Bouquet of delicate florals, passionfruit, gooseberry and green bean. The intensity of aromatics could have you mistaking this for a racy Marlborough Sav. Green bean, passionfruit lemon and a hint of stone-fruit are evident on the palate. The palate is medium bodied, with rounded mouth-feel and medium length. Juicy acidity blends in nicely with other components." - Michael Cooper
Raranga Sauvignon Blanc (“woven” in Maori) is our expression of this variety in the low yielding Martinborough region. Utilising several traditional winemaking techniques including barrel ferments with high solids juice, extended skin contact and partial malolactic fermentation. Around 15% of the fruit was fermented in contact with skins, drawing out their more complex flavours. The grape skins also contain phenolics which, combined with the natural acidity, offer a fresh back bone. These portions are woven together to produce a complex and textural wine.
Complex nose of lemon curd, citrus blossom and white peach with spicy aromatics reminiscent of cinnamon apple pie. The texture that the on-skins and barrel fermentation components bring shows itself in a suppleness creaminess, which mingles with lemon zest notes and a tangy finish.
Hand-harvested at optimum ripeness, fermented in stainless steel tank (70%) and in used French oak barrels (30%), lees ageing for 7 months. Dry white wine, food-friendly.
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