Marlborough, New Zealand, 2017
 
Grapes from eight estates in Rapaura, Fairhall, Renwick and Brancott provide the fruit for this intensely grassy-gooseberry Sauvignon Blanc. 
 
It is fermented at controlled temperature in stainless steel tanks and bottled  five months after the vintage, during which time the wine has rested on the yeast lees to enhance the flavour complexity.