North Canterbury, New Zealand
If you enjoy aromatic white wines, skin-fermented Sauvignon Blanc can be delightful, and to find one at this price, that is this good and naturally made, is not a small feat.
Vineyard: Glacial gravel with calcium carbonate deposits.
Farming: Biogro certified organic.
Vinification: Fermented on its skins for two months, some whole cluster. Matured in old oak and amphora. Unfiltered.
Tasting Note: Textured but not astringent with mango and citrus on the palate, and a long fruit tea-like finish.
Food Pairing: Fish, fowl and maybe even pork could go with this versatile wine. More specifically, turkey with all the fixings, roasted sea bass with lemon, garlic and salt. Aged goat cheese.
Drinkability: Now – four years.
SO2: 20 mg/l.