Intense aroma with notes of citrus and tropical fruits. These flavors follow through on the palate, while the wild fermentation in barrel adds great weight and texture to the wine. Fermented with unique yeasts that bring out Marlborough’s classic aromas and adds complexity to the wine. All components are kept on yeast lees as long as possible until blending, adding greater flavor and softness to the wine.
Pairing: : Grilled Seafood, Baked Chicken, Asparagus, Artichokes, and Goat Cheese.
Far off in the Pacific Ocean would hardly seem like an ideal place to grow quality grapes for wine production, but that's exactly what New Zealand is. When someone says New Zealand wine, the first thing that automatically comes to most people's mind is Sauvignon Blanc. However, the "Kiwis" make much more wine than just that. In fact many different varietals are starting to be grown here with much success.
New Zealand has a very identifiable style. The whites, especially Sauvignon Blanc, are very bright in acidity, usually see minimal new oak, if any at all, and are very fruit forward with an herbaceous quality that surrounds them. The reds are very lean and often elegant. The Pinot Noirs are full of cranberries and rhubarb, while the red Bordeaux varietals are scented with red currant and green bell peppers.
Get to know the New Zealand Wine Regions.