Identity
| Vol | 0.75 |
| Grapes | Sauvignon Blanc |
| Color | White |
| Sweetness | Dry |
Tasting
| Color Desc | Pale lemon |
| Aroma | Aromas of lemon peel, passion fruit, cut grass, candied lime zest, orange blossoms, slate, pineapple, green pea, elderflower, citrus, white grapefruit, pomelo, lemon zest, white pepper, lemon verbena, freshly grated ginger |
| Palate | Light-bodied with tightly wound acidity and generous texture; crisp, zippy, clear palate; balanced with fruit concentration and complexity; midweight with slippery texture and al dente acidity |
| Finish | Lingering, textured finish with a punch of citrus flavor; polished, interesting, medium-long finish; crisp and refreshing finish with zesty acidity |
| Food Pairing | Pairs well with chicken, fish, goat cheese, risotto, seafood, grilled shrimp, mango salad, Thai food, lighter dishes |
| Aging Potential | Best enjoyed young, within 1-3 years |
| Serving Glassware | White wine glass |
Profile
Acidity (1-5)
HIGHER THAN AVERAGE
Body (1-5)
LOWER THAN AVERAGE
Aroma (1-5)
HIGH
Minerality (1-5)
LOW
Enology
| ABV % | 12.5 |
| Aging Process | Portion barrel-fermented in older French oak; left on lees for 9 months |
| Fermentation | Long, slow, temperature-controlled fermentation; portion native yeast fermentation (39%) |
Terroir
| Harvest Type | Manual |
| Harvest Desc | Whole-cluster pressed to minimize time on the skins; a portion of juice barrel-fermented in older French oak; balance fermented cool; native ferment portion adds flavor and texture; left on lees for 9 months. |
Interesting facts
| Maori Bay is a New Zealand Sauvignon Blanc from Marlborough, a region famous for its cool climate wines and intense varietal character. The New Zealand Sauvignon Blanc scene started in the 1970s, with Marlborough leading the way. |