If you're down in Marlborough, New Zealand, you'll find Sorrell wines, where their mantra is minimal intervention with maximum flavour. All Sorrell wines are organic, small batch and single vineyard. With a strong connection to place. While the wines are complex, they work hard to make drinking their wines an effortless and joyous experience. 

Committed to traditions, place of origin and respect for the meticulous work done in the vineyards, Sorrell aim to ensure that all that hard work and love of the land is in every bottle. Indigenous vineyard yeast fermentations are used extensively in Sorrell wines to build on the flavour profile, structure and intensity of mouthfeel but, more importantly, to make that connection to place. 

After long gentle pressing, the juice was settled for 24hrs before being racked and NTU adjusted. The juice was inoculated with yeast from Aunstfield vineyard. After two days of fermentation the wine was cooled and transferred to a combination of concrete and old French oak where it was left to ferment at warmer temperatures to help build texture and complexity. The wine was matured on fine lees for 16 months. This aging time allowed the wine to integrate and build concentration and depth of flavours before undergoing blending and bottling.

The Auntsfield Blanc is a unique expression of site and varietal. Its striking flavours are rich and complex. On the nose are citrus and stone fruits, white flowers, wet slate, oyster shell and spices.
The wine is textural and balanced, layered and complex. Pink grapefruit pith, nectarine and citrus flavours are wrapped around a great minerality. A backbone of mouth-watering acidity draws out the palate with an elegant finish.