More texture, more delicious. Damn straight. But if you must know, what “sur lie” really means is aged on dead yeast cells. Not as sexy, is it? Well, maybe.
Ok, so imagine a barrel of juice that’s just finishing ferment. Most people “rack it off”, which means syphoning the juice off the yeast once they’ve finished their work and getting it ready for bottle. Instead, some people give it a bit of intimate time with the yeast, letting them get to know their nuances. It adds a bit of nuttiness, more body and texture, takes the edge of the sharpness. What you end up with is a wine that’s more interesting, more robust and has a bit more potential time in bottle. This is what sauvignon blanc wants to be.
Get amongst it.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
From the producer
This is the first release of a sauvignon that has been aged on the yeast lees to add extra texture and complexity. It’s an impressive wine with power, purity and citrus, lime zest, oyster shell, mineral and a very subtle nutty lees character. The perfect wine with freshly shucked oysters seasoned with a squeeze of lime.
Marlborough is the famous region that has rocketed NZ into the world wine scene. For good or for bad, the wine that hails from here is distinctive, exploding with aromatics and quality and balance are only improving. Located at the top of the South Island, there is no doubt that Marlborough is the epicentre of the New Zealand wine industry - a region synonymous with some of the world's best Sauvignon Blanc, Pinot Noir and Chardonnay. The distinctive conditions of Marlborough - warm, sunny days and cold nights allow winemakers to unleash the unique expressions of grape, not seen anywhere else in the world.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Oysters with Japanese sauce
- 3 tsp soy sauce
- 1/4 cup (60ml) seasoned rice vinegar*
- 1/2 tsp finely grated ginger
- 16 freshly shucked Pacific oysters
- 1 Lebanese cucumber, cut into julienne
- 50g flying fish (tobikko) or salmon roe
- Mix the soy sauce, vinegar and ginger in a small bowl then refrigerate until ready to use.
- Just before serving, place oysters on a bed of crushed ice or rock salt for presentation. Spoon the dressing over, then top with cucumber and roe. Serve.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...