Green Glow is 100% skin-fermented Sauvignon Blanc. We believe that Green Glow 2013 was New Zealand's first skin-fermented Sauvignon Blanc and the style provides a really interesting and friendly wine. Oh, and the label glows in the dark.
Grapes are hand-picked from the Eastern section of the vineyard, which due to bonier, dustier soils and more wind exposure produces smaller, riper berries and lower yields. De-stemmed without crushing, fermented at cool temperatures with indigenous yeast. Two-three weeks on skins, pressed off through a traditional basket press, fermentation finished off skins to ensure minimal oxidation. Extensive lees contact over six months to develop the characteristic texture before being prepared for bottling. Unfined and unfiltered.
Ripe on the nose with aromas of mango, papaya, dried apricot, citrus fruit and toffee-apple. In the mouth its velvety, smooth and caressing with just a tiny prickle of tannins. Long lemony acids and a lick of minerals that reins everything in. And then the finish – so long, so silken, so fine.