The earlier ripening period of the 2006 vintage, one of the best in Marlborough's history, was initiated by early flowering, which allowed more hang time on the vines until flavors were optimum. Sauvignon Blanc and Semillon grapes were hand picked and whole-cluster pressed then fermented separately for a greater range of options when creating the final blend. indigenous yeast, barrel-fermentation, and extended lees contact are all used to contribute complexity, texture, and integration to this wi...

Community Tasting Notes (average 89.4 pts. and median of 90 pts. in 14 notes)

Rating: 91/100 - As reviewed by International Wine Cellar

Rating for New Zealand: 90 (excellent)<br/><br/>Drinkability: drink now<br/>

Citrus and acidity. a great white.