2017 Tincan Sassy Sauvignon Blanc
After countless vintages in NZ and overseas Nick & Laura decided to return to Nelson in 2015 and breath life into their new, organically farmed vineyard. With a small production of less than 6,000 bottles, they are exploring techniques that take to their vineyard’s personality, focussing on acidity and balance.
A very different spin on New Zealand Sauvignon blanc. Approximately; 30% is neutral barrel-fermented with full juice solids, 30% is fermented 28 days on skins, 30% is carbonic fermented and pressed to amphora, and 8% is barrel-fermented Chardonnay with 4% Gewurztraminer. 11% alc. No added sulphur
Where: Nelson, NZ
What: Sauvignon Blanc, some other fun stuff
How: Chill it and get that Meredith goats cheese that you reserve for "fancy" smashed avo out the back of your fridge