Sauvignon Blanc has an intensely fruity nose, with fragrances of all kinds of tropical fruit. The taste follows the nose with aromas of mango, passion fruit and papaya. Its typical minerality is supported by the vivid acidity, summing up in a very refreshing white wine.
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The "White Blend" from New Zealand convinces with its elegant nature and therefore goes well with fish and pasta with light sauces. The subtle scent of pear and an appealing acidity make it easy drinkable.
The Pinot Noir shows the typical light ruby color. The aroma is characterized by intense fruit aromas of cherry and strawberry as well as an intense smokiness. On the palate the fine tannins convinces with a light acidity and the long pleasant finish.
Pinot Gris is the French name for the currently popular variety Grauburgunder. The New Zealand style comes with a very soft acid structure. The scent of pear and almond round off this gentle food companion.
The white grape variety Sauvignon Blanc seems to have found its true home in New Zealand: Here, very special aromatic wines are produced, which, with a concise acidity, provide a very special freshness in the glass. The emphasis in this wine is on the tropical, exotic notes: Pineapple, mango and passion fruit invite you to a firework of aromas!
The Awatare Valley in the Marlborough region of New Zealand's South Island is known for its cool climate, which is mainly influenced by its proximity to the Pacific Ocean. The wines produced in the region have intense vegetal aromas. One finds tomato leaves and green peppers on the nose, while the finish ensures drinkability through a concise acidity and effervescence.
