What I like is the unrelenting distinctiveness. From the opening lid twist you’re in Marlborough SB land. Gooseberry, passionfruit, a little herbs, ripe fruits and and ultra snappy finish. Aromatics and acid aplenty. I had it at Sydney’s East Ocean restaurant (aka the middling place you go when you can’t get into Golden Century), and with salty calamari it was perfectly refreshing. A wine in it’s natural environment (Sauv Blanc + mud crab = yeah).
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