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Planted by the Thomas family in 2004, this 33 hectare, organic vineyard is sited on the limestone hill of the Waipara Valley, North Canterbury, South Island, 25 miles or so north of Christchurch.
Loire Valley clones of Sauvignon Blanc are used for this wine that is fermented in old French oak using indigenous yeast. The wine is then aged on its lees for 8 month.
A complex and layered take on New Zealand Sauvignon.
“Fresh, bright, lively, fruity, a really elegant and well rounded Sauvignon Blanc, with a touch of nettle on the nose and a lovely lingering finish. A fantastic textured wine.”
Harpers ***** Star of Nelson & Canterbury November 2019.