Winery Black Cottage
Region Marlborough, New Zealand
Grape Sauvignon Blanc
Style Crisp & Refreshing
Food Pairing Try with monkfish tail or whole flat fish like Brill or Turbot
Sourced from the Saint Maur Vineyard in the Southern Valleys, the grapes were handpicked and whole bunch pressed directly into concrete egg tank (40%) and seasoned French oak barrels (60%) for wild fermentation. The wine was then aged on full yeast lees for 10 months and stirred regularly with a small portion going through malo-lactic fermentation. Unfined with a light filtration prior to bottling. A complex and thoughtful Sauvignon Blanc, wild fermentation, oak aging and extended lees contact adds breadth and texture, backed by juicy citrus, wet stone and chalky flavours and crystalline acidity.
Closure Screw Cap