We love to be entertained and this succulent Sauvignon Blanc from down under does just that. A super-aromatic nose of passionfruit, white peach and honeydew melon is backed by notes of fresh-cut grass and capsicum. Lime-laced acidity on the finish means this wine can cozy up to herbaceous Vietnamese dishes or Greek food featuring tangy feta.
Glazebrook was founded in 1981 and was one of the first estate wineries in New Zealand. Owner Alwyn Coran, a graduate of U.C. Davis and 4th generation winemaker, continues to oversee winemaking. Vineyard management and cellar techniques are focused on letting the grapes shine with minimal intervention and a modern approach. The winery sources its fruit from select vineyards that follow deliberate sustainability practices.
Fruit is de-stemmed, cooled and the juice is left in contact with the skins for 4 hours before a gentle pressing. Two different yeast strains are used to maximize varietal flavor. Tank Fermentation at 12-14ºC Wine is bottled young, with no malolactic fermentation to retain the wine’s fresh, clean acidity.