The 2013 vintage in Central Otago began in spring with some nervous late nights spent frost fighting. This was thankfully followed by a warm, dry and settled summer which resulted in great canopies and exceptional fruit quality. A cool finish to the season also meant the Sauvignon Blanc harvest was a little later than usual at Pisa. But like much of the estate, flavours in the fruit came advantageously early so ferments were bursting with aromas at balanced sugar levels.
- 94% tank matured on light fluffy lees and 6% matured in French oak barrels with weekly stirring of the lees.
- Bright, vibrant, fresh aromatics complimented by texture and depth on the palate with a mineral finish.
- Pale straw in colour with aromatics typical of a lively New Zealand Sauvignon Blanc displaying freshly cut pineapple and pink grapefruit notes.
- The wild fermented barrel component adds another dimension of ripe stone fruit aromatics with subtle creamy notes and texture across the palate with refined minerality.