This Platinum Sur Lie Sauvignon Blanc is aged on yeast lees to build palate weight and add a creamy texture into the wine.
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A textural expression of Sauvignon Blanc with a richer riper tropical fruit profile than the usual Marlborough style. This Platinum Sur Lie Sauvignon Blanc is aged on yeast lees to build palate weight and a creamy texture into the wine. Balanced with gentle acidity and subtle hints of smokey mineral tones adding complexity.
Vineyards and Winemaking
Harvesting Sauvignon Blanc in cool night temperatures helps protect the aromatics, the resulting clear juice is fermented with textural yeast strains with 43% in older seasoned oak barriques and puncheons, the balance in stainless steel tanks. All of the wine was matured on its yeast lees for 5 months to build palate weight and complexity.
24% Hille + 8% Laugesson Vineyards are both in the Southern Valleys sub-region of the Wairau Valley with wind-blown clay soils, both are cooler, later ripening sites. 11% Belmonte + 13% Fletcher Vineyards are on free-draining stony gravels in the central Wairau Valley. 17% Taylors Pass + 7% Rossmore Vineyards are both on the northern side of the Awatere Valley in cool but sheltered sites with deep wind-blown loess soils.
92 points - Softer more complex bouquet of Sauvignon Blanc with aromas of ripe yellow fruits, sweet red apple, a white flower moment and gentle aged on lees derived apple pie suggestion. Tasty, textured, crisp and just dry on the palate. Flavours of lemon and grapefruit emerge alongside some red apple, peach and dried pineapple. Plenty of acidity, some spice and generous weight equal a very desirable flavour and texture profile. Totally drinkable today and through 2022.Cameron Douglas MS