Matawhero Single Vineyard Gisborne Sauvignon Blanc 2022

Matawhero Single Vineyard Gisborne Sauvignon Blanc 2022Dry style Passionfruit Melon & herbs Rich, full finish "Plush and fragrant bouquet with scents of white peach and golden kiwifruit, apple and fresh herbs, pear and sweet gooseberry. On the palate crisp, fresh saline, fruity and dry. Flavours reflect the bouquet are precise and fresh, enhanced by a ripe almost sweet acid line adding energy and freshness. A delicious example with great drinking on its own as an aperitif or with fresh seafood or

• Dry style
• Passionfruit
• Melon & herbs
• Rich, full finish

"Plush and fragrant bouquet with scents of white peach and golden kiwifruit, apple and fresh herbs, pear and sweet gooseberry. On the palate - crisp, fresh saline, fruity and dry. Flavours reflect the bouquet - are precise and fresh, enhanced by a ripe almost sweet acid line adding energy and freshness. A delicious example with great drinking on its own as an aperitif or with fresh seafood or vegetarin dishes. Balanced and well made with a lengthy finish. Best drinking form 2022 through 2025+" Cameron Douglas, Master Sommelier, Jun 2022

"Fresh and fabulously lifted with Granny Smith apple, green rockmelon, apricot and lemon/lime zest aromas, it's juicy and lively in the mouth displaying excellent fruit purity and intensity. Mouth-watering and delectably drinkable. At its best: now to 2025" Sam Kim, Wine Orbit, May 2022

Pale straw with hints of gold. Scents of tropical fruit, passionfruit and a subtle herbaceous note. Flavours of Melon, stone fruit and subtle passionfruit. The wine finishes with a richness and fullness seen only in a good Sauvignon Blanc.

The grapes for this wine were sourced from the Tim & Natalya Egan's vineyard in Gisborne, where this Sauvignon Blanc was grown using dry farming techniques. Traditionally these are one of the first Sauvignon Blanc vines in the region to be harvested each year. The fruit was harvested in excellent condition with a great flavour, sugar and acid balance.

To retain aromatic intensity and maximise flavour, the grapes were machine harvested in the cool of the morning, the fruit is crushed and destemmed to the press and then chilled overnight, some extended maceration enhanced flavours and allowed use of new generation thiol enhancing yeasts. The resultant juice was then inoculated with selected yeasts and fermented cool. Post blending the wine was kept on lees to maximise structure in the wine. The wine was then stabilised, filtered and bottled. This has resulted in a Sauvignon Blanc with great texture and aromatic intensity.

Food Pairing: Enjoy with summer salads, seafood and white meat.