Forget the words ‘sauvignon blanc’, because it’s way more like a ‘crazy, complex, smoky, roasty, toasty white wine’ than a sauvignon. Aromas of pine pollen, marzipan and smoked passionfruit are followed by lemongrass, lime leaf and tropical tastiness. Essentially it’s a gloriously complex wine, produced by a family that can trace their roots back to the first Maori landing at the Wairau Bar 800 years ago. Your soul won’t rest until you’ve tasted this with Nadia’s Thai whole baked fish.
