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Items 16-30 of 41
Fruit was harvested during the cooler night and early morning temperatures. Grapes were de-stemmed and transferred straight to tank presses within hours of picking. Free run and lightly pressed juice was cold settled for 48-72 hours then racked and inoculated with yeast.
Very pale yellow. Classic Marlborough Sauvignon Blanc aromas of lifted citrus, tropical fruit, and crushed herbs. A fresh, juicy wine with vibrant acidity and plenty of weight and length on the palate. Ripe, tropical fruit flavor with passion fruit, melon, and grapefruit.
This little pig went globe trotting, discovering fine wines from the world's best vines. The grapes for this Squealing Pig Sauvignon Blanc were sourced from Marlborough, New Zealand.
100% Pinot Noir. Dark plum red in color, the nose of this wine is packed with dark cherries and wild thyme aromas. The palate is soft and luscious, overflowing with sweet fruit. Ripe tannins offer suppleness to the palate, well-balanced by a lingering savory finish. Incredible on a cold winter's night with spicy Asian or pizza.
The 2023 Organic Sauvignon Blanc is tropical and rich on the nose. The wine leads with salted pineapple, peach, brine and stewed apples. In the mouth, it is broad, flat and simple. There is fruit there, but its final, best year might be this one. Drink up. 85 Points Wine Advocate
This "killer" Sauvignon Blanc enters with bright, vibrant acidity, accompanied by aromas of fresh cut grass and gooseberry. Notes of zesty grapefruit, lemon, and passionfruit carry through the palate for an elegant finish.
Our top expression of Sauvignon Blanc, Windward delivers wonderful aromatic intensity, a generous, layered taste profile and classic Marlborough style. Aromas of white peach, kiwi and lemongrass carry through to the silky palate, blending seamlessly with hints of passion fruit, citrus and crushed fresh green herbs.
The grapes were harvested according to flavour and skin ripeness. To express the purity of fruit flavours from our sitethe majority of the wine was fermented in stainless steel tanks. A 25% portion was fermented in aged oak barriques and another in skins for aromatic spice and texture. The combination gives a wine full of varietal characters that express the site here at URLAR.
