Winemaking aimed to emphasise the vineyards and amplify our wonderful fruit.
Following a gentle pressing, we started with carefully selected yeasts added to
the juice to start fermentation. These yeasts were chosen to help build
texture, weight and aromatics. Parcels of fruit were batch fermented with
fermentation stopped when the perfect balance of natural sweetness and classic
Marlborough acidity was achieved.
Classically opaque with tinges of yellow and green. The lifted aromatics on the
nose showcase lemon and grapefruit with cut grass, fresh garden herbs and
subtle tropical fruit in support.The wine is flavoursome and vital carried long
with fresh bracing acidity. Perfect with some goats cheese and pesto crostini.
Kina is the Maori name for the native New Zealand sea urchin which is found amidst the
shallow waters all around the coast. Much like the Kina, this sauvignon blanc
is also sought after, very identifiable and typically antipodean.