Carrick Bannockburn Central Otago Sauvignon Blanc 2023
"Varietal and distinctive with a stamp of Carrick and Central Otago at the core of the bouquet - mineral and stone then lemon and white fleshed orchard fruit mix. Firm and dry on the palate with a plush mix of citrus and orchard fruit flavours, a bold backbone of acidity and dried herb flavours. There’s a fine savoury quality to the wine and as it opens out in glass a lees spice quality begins to emerge. A lovely expression, perfect for Paella dishes or fresh shell fish. Best drinking from late 2024 through 2029" Cameron Douglas, Master Sommelier, Dec 2023
The 2023 Carrick Sauvignon Blanc has aromas of gooseberry, lime, cinnamon and apple. The palate is soft, rich and rounded, with a lively, fresh acid line and notes reflecting the nose, alongside nettle and green apple.
A Central Otago twist on a classic NZ Sauvignon Blanc - hand-picked, wild fermented and matured in barrel. It's subtle and refreshing yet has ample body - a great wine for an aperitif or with the primi platter.
The fruit is crushed and pressed, to extract the aromatics from the skin, then wild fermented entirely in old oak barriques - a Fumé Blanc style – matured for 7 months in oak.
Food Pairing: Fresh goat's cheese on crostini with a drizzle of olive oil and roasted gooseberry.
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Shipping & Returns
Carrick Bannockburn Central Otago Sauvignon Blanc 2023
Carrick Bannockburn Central Otago Sauvignon Blanc 2023
"Varietal and distinctive with a stamp of Carrick and Central Otago at the core of the bouquet - mineral and stone then lemon and white fleshed orchard fruit mix. Firm and dry on the palate with a plush mix of citrus and orchard fruit flavours, a bold backbone of acidity and dried herb flavours. There’s a fine savoury quality to the wine and as it opens out in glass a lees spice quality begins to emerge. A lovely expression, perfect for Paella dishes or fresh shell fish. Best drinking from late 2024 through 2029" Cameron Douglas, Master Sommelier, Dec 2023
The 2023 Carrick Sauvignon Blanc has aromas of gooseberry, lime, cinnamon and apple. The palate is soft, rich and rounded, with a lively, fresh acid line and notes reflecting the nose, alongside nettle and green apple.
A Central Otago twist on a classic NZ Sauvignon Blanc - hand-picked, wild fermented and matured in barrel. It's subtle and refreshing yet has ample body - a great wine for an aperitif or with the primi platter.
The fruit is crushed and pressed, to extract the aromatics from the skin, then wild fermented entirely in old oak barriques - a Fumé Blanc style – matured for 7 months in oak.
Food Pairing: Fresh goat's cheese on crostini with a drizzle of olive oil and roasted gooseberry.
Original: $100.26
-65%$100.26
$35.09Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
"Varietal and distinctive with a stamp of Carrick and Central Otago at the core of the bouquet - mineral and stone then lemon and white fleshed orchard fruit mix. Firm and dry on the palate with a plush mix of citrus and orchard fruit flavours, a bold backbone of acidity and dried herb flavours. There’s a fine savoury quality to the wine and as it opens out in glass a lees spice quality begins to emerge. A lovely expression, perfect for Paella dishes or fresh shell fish. Best drinking from late 2024 through 2029" Cameron Douglas, Master Sommelier, Dec 2023
The 2023 Carrick Sauvignon Blanc has aromas of gooseberry, lime, cinnamon and apple. The palate is soft, rich and rounded, with a lively, fresh acid line and notes reflecting the nose, alongside nettle and green apple.
A Central Otago twist on a classic NZ Sauvignon Blanc - hand-picked, wild fermented and matured in barrel. It's subtle and refreshing yet has ample body - a great wine for an aperitif or with the primi platter.
The fruit is crushed and pressed, to extract the aromatics from the skin, then wild fermented entirely in old oak barriques - a Fumé Blanc style – matured for 7 months in oak.
Food Pairing: Fresh goat's cheese on crostini with a drizzle of olive oil and roasted gooseberry.
