The Sauvignon Blanc 2004 was harvested from height different vineyards, spread over the Wairau Valley. These locations were selected to increase the depth of varietal flavour. Harvest began on March 27th, with the Anderson’s vineyard, in the Brancott and ended end of April. A portion of the juice went through an indigenous yeast fermentation with the remainder undergoing a long and cool ferment in stainless steel.
This aromatic wine shows intense bright gooseberry and fresh citrus. It is finely structured with layers of fresh squeezed passionfruit and rock melon on the palate with a long dry 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
