Carrick Bannockburn Central Otago Sauvignon Blanc 2021
- Dry style
- Partial barrel-ferment
- Gooseberry & lime
- Vanilla & toast
The 2021 is classic Central Sauvignon Blanc, with gooseberry and lime notes, alongside a lively acid core. It's subtle, elegant, and long, with a hint of toast and vanilla.
The Carrick Sauvignon Blanc is made from 100% estate grown, single vineyard, BioGro certified organic, Central Otago fruit.
Hand-picked from our 27-year-old vines, the fruit is crushed on arrival at the winery to extract the aromatics from the skins, then wild fermented in a combination of tank and old barriques (62%). tank kept with a touch of residual sugar, blended after 8 months maturation, and bottled.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Carrick Bannockburn Central Otago Sauvignon Blanc 2021
Carrick Bannockburn Central Otago Sauvignon Blanc 2021
- Dry style
- Partial barrel-ferment
- Gooseberry & lime
- Vanilla & toast
The 2021 is classic Central Sauvignon Blanc, with gooseberry and lime notes, alongside a lively acid core. It's subtle, elegant, and long, with a hint of toast and vanilla.
The Carrick Sauvignon Blanc is made from 100% estate grown, single vineyard, BioGro certified organic, Central Otago fruit.
Hand-picked from our 27-year-old vines, the fruit is crushed on arrival at the winery to extract the aromatics from the skins, then wild fermented in a combination of tank and old barriques (62%). tank kept with a touch of residual sugar, blended after 8 months maturation, and bottled.
Original: $79.51
-65%$79.51
$27.83Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Dry style
- Partial barrel-ferment
- Gooseberry & lime
- Vanilla & toast
The 2021 is classic Central Sauvignon Blanc, with gooseberry and lime notes, alongside a lively acid core. It's subtle, elegant, and long, with a hint of toast and vanilla.
The Carrick Sauvignon Blanc is made from 100% estate grown, single vineyard, BioGro certified organic, Central Otago fruit.
Hand-picked from our 27-year-old vines, the fruit is crushed on arrival at the winery to extract the aromatics from the skins, then wild fermented in a combination of tank and old barriques (62%). tank kept with a touch of residual sugar, blended after 8 months maturation, and bottled.
