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The Sauvignon Blanc 2007 was harvested from five different vineyards, spread over the Wairau Valley. These locations were selected to increase the depth of varietal flavour. Harvest commenced very early for Marlborough on the 15th March with all Sauvignon Blanc harvested by the 25th. There was excellent balance and flavour intensity across all blocks with a good range of flavours from herbaceous to tropical. Some of the grapes were hand-picked then crushed and pressed, and some were machine harvested before dawn bringing the grapes to the winery press close to 1 degree Celsius. Both of these systems are to maximize optimum flavour and minimize the handling of the Sauvignon Blanc grapes. The grapes were pressed with the different vineyards being kept in separate vessels. A portion was fermented with natural yeast to add further richness to the palate of the wine. The Major portion was inoculated. This was to maintain vivacious fruit aromatics and flavour of this variety.
This wine shows a good aromatic intensity with bright gooseberry, ripe greengage plums and ripe citrus. It is layered with flavours ranging from passionfruit, melon and pineapple to freshly squeezed lime juice. This uplifting Sauvignon shows an excellent length and depth on the palate. Huia Sauvignon Blanc is delicious with: fresh oysters, prawns, scallops, mussels cooked in Sauvignon Blanc, marinated fish with dill, goat, sheep and feta cheeses.
This wine shows a good aromatic intensity with bright gooseberry, ripe greengage plums and ripe citrus. It is layered with flavours ranging from passionfruit, melon and pineapple to freshly squeezed lime juice. This uplifting Sauvignon shows an excellent length and depth on the palate. Huia Sauvignon Blanc is delicious with: fresh oysters, prawns, scallops, mussels cooked in Sauvignon Blanc, marinated fish with dill, goat, sheep and feta cheeses.