Winemaker: Peter and James MacDonald
Appellation: Marlborough, Waihopai Valley, New Zealand
Grape Varieties: Sauvignon Blanc
Carefully harvested from the stunning sustainably farmed vineyards at Hunter’s. The fruit was pressed and allowed to settle naturally, before fermenting in stainless tanks until ready for bottling. The wine was bottled at about 14g/L sugar, which is 30% lower sugar than you would bottle a traditional sparkling wine. The sediment in the bottom are yeast lees along with a few tartrates as the juice was not cold stabilized or disgorged. The wine was unsulphured at bottling so that the ferment could finish.
The wine is produced by Hunter’s Estate, one of the oldest and very best producers in the region. The family were pioneers along with Cloudy Bay. All sustainably farmed, estate fruit, the wines reflect an artisanal example of Marlborough.
