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The fruit is procured from two organic vineyards, both grown on gravel soils, which is then destemmed and fermented with native yeast on skins for six weeks. The wine is then pressed off the skins and aged for eight months in a variety of stainless steel tanks and Spanish amphora (Tinajas).
Herbaceous, saline, and yellow plums - not your average Sauvignon Blanc.
This wine pairs well with with Middle Eastern street food classics - falafel wraps, souvlaki and fattoush. It’s also excellent with grain-based salads, grilled or roast poultry, and richer seafood like scallops served with chorizo or similar charcuterie.
Region: Cantebury, NEW ZEALAND
Case: 12 Bottles
Liquor Act 2007
It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Liquor license LIQP770017007