Smith & Sheth CRU Wairau Sauvignon Blanc 2020

Smith & Sheth CRU Wairau Sauvignon Blanc 2020Subtle oak Dry style White peach & lime Tropical florals "Concentrated, taut and vibrant Sauvignon Blanc with lemongrass, guava, lime and green pineapple flavours. A pleasingly textural wine with good weight and purity" Bob Campbell, Master of Wine, Real Review, Feb 2021 "Complex, pure, refreshing, spicy, varietal and inviting bouquet. Aromas of tropical flowers and fruits, fresh lemon and grapefruit, pith and white peach, fresh and dried herbs and a

• Subtle oak
• Dry style
• White peach & lime
• Tropical florals

"Concentrated, taut and vibrant Sauvignon Blanc with lemongrass, guava, lime and green pineapple flavours. A pleasingly textural wine with good weight and purity" Bob Campbell, Master of Wine, Real Review, Feb 2021

"Complex, pure, refreshing, spicy, varietal and inviting bouquet. Aromas of tropical flowers and fruits, fresh lemon and grapefruit, pith and white peach, fresh and dried herbs and a stony minerality. On the palate - dry, textured and specific with flavours that reflect the nose plus a leesy autolysis layering in texture and flavour. Firm, youthful and precise. Balanced, refreshing and well made. Best drink upon purchase and through 2024" Cameron Douglas, Master Sommelier, Feb 2021

Wonderful aromatics of yellow crunchy apples, lime and a warm summer meadow. Lovely delicious palate brimming with gooseberry, fresh lime, and hints of ripe nectarine finishing with a lovely long feel of the stony soils and refreshing salty acidity.

Moderate yielding mature vines from the rocky, bony soils around the Renwick township in Marlborough blended with biodynamically grown hillside fruit from the Sam and Mandy Weavers Churton Vineyard. Harvested in March 2020.

A dry, slightly cooler vintage of classic quality. A relatively normal spring set the season up well however a cooler, wetter period in December naturally reduced the crop levels. A dry season with the last significant rain falling prior to the new year and then staying dry during the harvest period.

A combination of hand and machine picked fruit. Fermented at cooler temperatures with cultured yeasts in stainless steel alongside small portions fermented wild in oak fuders. Left on lees for a period to provide texture before bottling after 6 months of maturation.