The team at Richmond Plains produced New Zealand’s first vegan-friendly sauvignon blanc from fully-certified organic and biodynamic grapes years ago, and this new vintage could be their best one yet. Lemongrassy, lighty-structured and showing leafy, herbaceous notes alongside a hint of feijoa that stitches it all together. It’s a ripe, bouncy, citrus-stacked sauvignon blanc that I think gets added complexity from the diversity of groundcover plants growing amongst the vines.
