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Inspired by the traditional practices of Old World producers, winemaker Theo Coles began his wine adventure in 2012. Together with Gareth Renowden, they made the first vintage of Pinot Noir with grapes from the mineral-rich vineyard of Limestone Hills in Waipara George. All his wines are made naturally with minimal additions and he uses neutral oak for maturation. Today, the fruit is sourced at several small vineyards scattered across Canterbury.
The 2016 Sauvignon Blanc was fully de-stemmed and left on the skins for one month. The wine has gone through full malolactic fermentation to soften the acids and aid the complexity of flavours. Bottling took place without any sulphur additions, making this wine as raw and natural as Theo intended. The end result is a cloudy, textural and complex drop without the overly oxidised and astringent flavours of other skin-contact wines. The palate is dominated by stone fruits and salinity and the aromas are more restrained than your regular New Zealand Sauvignon Blanc. Enjoy with seafood or as aperitif.