Starborough Family Estate Marlborough Sauvignon Blanc 2023
"This is fabulously aromatic on the nose with kiwifruit, green rockmelon, lemon zest and floral aromas, leading to a generously weighted palate that's juicy and lively. Pristine and fruit expressive, offering terrific drinking. At its best: now to 2026" Sam Kim, Wine Orbit, Sep 2023
A refreshing wine bursting with aromas of pungent passionfruit and tropical fruits with fresh herb and lime notes. The bright pristine palate is filled with juicy, powerful passionfruit and tropical fruit flavours. This is a concentrated rich wine finishing long with fresh mouthwatering acidity.
The yield on the two and three cane VSP (vertical shoot position) trained vines were closely monitored through the growing season. Targeted shoot thinning was performed to produce optimum canopy growth and yield control. Each block was carefully monitored during ripening and machine harvested in cool early morning conditions at peak maturity and flavour development.
The fruit was pressed quickly to minimise skin contact and juice deterioration following harvesting. After settling, the juice was fermented using selected yeast in stainless steel at cool temperatures retaining fruit flavour and freshness. All individual vineyard parcels were left on light lees and kept separate until May, when the blend was assembled from the most desirable parcels. The wine was bottled in June with an alcohol of 13.5%, pH 3.3 and acidity of 7.4 g/l.
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Starborough Family Estate Marlborough Sauvignon Blanc 2023
Starborough Family Estate Marlborough Sauvignon Blanc 2023
"This is fabulously aromatic on the nose with kiwifruit, green rockmelon, lemon zest and floral aromas, leading to a generously weighted palate that's juicy and lively. Pristine and fruit expressive, offering terrific drinking. At its best: now to 2026" Sam Kim, Wine Orbit, Sep 2023
A refreshing wine bursting with aromas of pungent passionfruit and tropical fruits with fresh herb and lime notes. The bright pristine palate is filled with juicy, powerful passionfruit and tropical fruit flavours. This is a concentrated rich wine finishing long with fresh mouthwatering acidity.
The yield on the two and three cane VSP (vertical shoot position) trained vines were closely monitored through the growing season. Targeted shoot thinning was performed to produce optimum canopy growth and yield control. Each block was carefully monitored during ripening and machine harvested in cool early morning conditions at peak maturity and flavour development.
The fruit was pressed quickly to minimise skin contact and juice deterioration following harvesting. After settling, the juice was fermented using selected yeast in stainless steel at cool temperatures retaining fruit flavour and freshness. All individual vineyard parcels were left on light lees and kept separate until May, when the blend was assembled from the most desirable parcels. The wine was bottled in June with an alcohol of 13.5%, pH 3.3 and acidity of 7.4 g/l.
Product Information
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Shipping & Returns
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Description
"This is fabulously aromatic on the nose with kiwifruit, green rockmelon, lemon zest and floral aromas, leading to a generously weighted palate that's juicy and lively. Pristine and fruit expressive, offering terrific drinking. At its best: now to 2026" Sam Kim, Wine Orbit, Sep 2023
A refreshing wine bursting with aromas of pungent passionfruit and tropical fruits with fresh herb and lime notes. The bright pristine palate is filled with juicy, powerful passionfruit and tropical fruit flavours. This is a concentrated rich wine finishing long with fresh mouthwatering acidity.
The yield on the two and three cane VSP (vertical shoot position) trained vines were closely monitored through the growing season. Targeted shoot thinning was performed to produce optimum canopy growth and yield control. Each block was carefully monitored during ripening and machine harvested in cool early morning conditions at peak maturity and flavour development.
The fruit was pressed quickly to minimise skin contact and juice deterioration following harvesting. After settling, the juice was fermented using selected yeast in stainless steel at cool temperatures retaining fruit flavour and freshness. All individual vineyard parcels were left on light lees and kept separate until May, when the blend was assembled from the most desirable parcels. The wine was bottled in June with an alcohol of 13.5%, pH 3.3 and acidity of 7.4 g/l.
