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.