Matua Regional Hawkes Bay Sauvignon Blanc yecla Most years we co-ferment between

Most years we co-ferment between 2 and 4 per cent viognier with the shiraz

“We have three unique blocks of Pinot Noir

The nose is blackberry jam with complementary aromas reminiscent of a Turkish spice bazaar

earthy mushroom and a slight creamy/silkiness that’s balanced by juicy acid

A small portion of the wine went through malo-lactic fermentation to add texture and palate weight

Matua Regional Hawkes Bay Sauvignon Blanc yecla Most years we co-ferment betweenThe vines were closely monitored and the grapes machine harvested at optimal ripeness. The berries were gently pressed, cold sealed for 24hrs and racked in preparation for ferment. The individual vineyard parcels were then fermented in stainless steel tanks at cool temperatures to maintain varietal characters. A variety of neutral and aromatic yeast strains were chosen to enhance and complement the individual characters of each vineyard. After