Sauvignon Blanc Marlborough New Zealand
One of Marlborough's oldest and most venerable estates, Highfield was established to grazing and agriculture in 1935, at a time when there was no such thing as Marlborough wine. Following gossip of a successful North Island winemaker surveying local sites for viticulture in the 1970s, Highfield was planted to its first acreage of vine. A rogue clone of Sauvignon Blanc proved so successful, that it became the style around which Marlborough wines are based. A remarkably clean and aromatic, tropical kiwi nose and palate, Highfield endure to this day.
Such is the quality of Highfield wines, that it was acquired by Champagne Drappier in the 1990s, with a view to crafting New Zealand's finest. Fruit is sourced from a canon of premier vineyards in the Wairau, Omaka and Brancott Valleys. Fruit is harvested throughout the cool of early morning to retain vitality and preserve fresh varietal characters. Parcels are individually pressed and the free run juice are cold settled for two to four days before being racked to fermenters for inoculation with choice strains of yeast. A component is treated to vinification in a selection of well seasoned French oak barrels. Upon completion, batches are aged on light lees for several months to build palate weight and infuse texture. Alcohol 12.5%
Pale straw hue. Bursting with tropical aromas of passionfruit and nectarine, hints of nettle and tomato leaf, broom and herbal notes. A luscious palate showing an abundance of grapefruit, peach and fresh minerality. Well balanced with crisp acidity and a delightfully long finish. Excellent alongside shellfish and Mediterranean cuisine.