The Dillons Point area of Marlborough, New Zealand is renowned for producing stunning pungent wines of power, finesse and vibrancy. Characteristic tropical notes of granadilla, gooseberry and Kiwi-fruit are harnessed by a firm, exuberant bracing freshness, a nervy edge and green citrus and tense minerality. The finish is a cool and long, making for a memorable Sauvignon Blanc experience.
Best served at 7-9 Deg.
Drinking well now and can be enjoyed through to 2027.
Foods that pair well – Shellfish, especially mussels and raw oysters; grilled fish, sashimi and poultry.
| Volume | 750 |
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