Most people don’t realise that some of New Zealands best sauvignon blanc can be found the further south you go. Dr Stephanie Lambert and her team at Amisfield, near Lake Hayes have created a classic example oozing green bean, green capsicum, green herbs, sweet pea and serious amounts of citrus. Full, fat and firing on all cylinders, it’s a complex, mineral-heavy example that’ll have you smacking your lips lickety-split.
