Framingham Sauvignon Blanc, Marlborough, Wairau Valley, New Zealand, 2018
100% Sauvignon Blanc 11% of the final wine was fermented in oak and acacia puncheons and barrels. A small (c. 5%) component was fermented on skins. Around 35% of the blend was aged on full ferment lees for six months, the remainder on light lees.
Smoky aromatics, with flint, bitter lemon citrus, grapefruit and tropical hints. The palate is rich, slightly chewy, with good mouthfeel, texture and harmony. Flavours of yellow citrus, currant, papaya and sweet herbs carry through the finish.