‘‘Te Ahu’’ loosely translates to ‘‘new beginning’’ in Maori and for many sauvignon blanc fans, one sip of this will send them into new realms of possibility. Barrel-fermented, as opposed to the usual stainless-steel treatment, and using wild, indigenous yeasts, this wine offers almond meal, frangipani, freshly baled hay and baked tropical fruits on the nose. The crushed-stone character and crisp acidity gives the wine a mineral-like edge. The finish is long, textural and darn lovely with lemony octopus kebabs.
