2019 Butterworth Te Muna Estate Sauvignon Blanc
93 pts - Bob Campbell MW
Awards and Accolades
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The vines were hand pruned, hand trained, and hand tended on two cane vertical shoot positioning trellis systems. The grapes were hand harvested from a specific area of physiologically ripe grapes very late in the season. Once in the winery, the berries were whole cluster pressed into a tank overnight, before being racked into older French Oak to be fermented through to dryness. The wine sat on gross lees for 11 months, without stirring or malolactic fermentation to preserve fruit integrity. After blending, the wine sat on light lees, before a gentle bentonite fining followed by a light filtration for bottling.