Spa Valley Sauvignon Blanc, Marlborough, 2009

After picking and gently pressing, each vineyard parcel was tank fermented using selected yeast strains. Following fermentation the wines were aged on yeast lees for several months prior to blending and bottling. The bouquet exhibits lifted aromas of passionfruit and citrus, leading to tropical fruit flavours. Initial fruit sweetness is balanced by fine acidity, leaving a mouth-watering, crisp finish. 13.0% alc/vol. Wine of New Zealand.