Sauvignon Blanc Skin Fermented

Don't be fooled by the "Sauvignon Blanc" on the label, this is anything BUT your average Kiwi Savvy B!

A wine that clearly speaks of its origins (New Zealand's wild south region) this was left to naturally ferment on skins for 6 weeks and bottled straight after malolactic with no Sulphur addition, leaving it almost in the rawest form possible. It is cloudy and this adds to the overall textural experience.

Wine Profile: Wild aromas of wood, elderflower and white fruits we also find on the palate. medium bodied and fleshy. 

Pairs well with white meats, green veggies and goat cheese.