The Sauvignon Blanc 2003 was harvested from six different vineyards, spread over the Wairau Valley. These locations were selected to increase the depth of varietal flavour. Harvest began on March 30th, with the young Sauvignon Blanc vines and ended mid-April. A portion of the juice went through indigenous yeast fermentation with the remainder undergoing a long and cool ferment in stainless steel.
This aromatic wine shows intense bright gooseberry and guava aromas. It is finely structured with layers of fresh squeezed lime and passionfruit on the palate with a long lingering finish.
Huia Sauvignon Blanc is delicious with: oysters, prawns, scallops, mussels cooked in Sauvignon Blanc, marinated fish with dill, goat, sheep and feta cheeses.
WINES - Tasting Notes
