Hawke’s Bay, New Zealand, 2017
 
A blend of 91% Sauvignon Blanc from Nelson and 9% from Waipara further south on the South Island. Fermentation took place at about 15°C in stainless steel tanks and a little residual sugar was retained to add a touch of richness. Strongly aromatic with a crisp vibrancy to the finish, it shows aromas of passion fruit, nectarine and lemongrass alongside other green herbs.