Native New Zealander David Teece—a business professor at the University of California, Berkeley’—named his winery for the mountain that looms above his vineyards in the North Canterbury district of New Zealand’s South Island. This is a full-throttle expression of New Zealand Sauvignon Blanc, incorporating a variety of different clones to achieve a very tropical, terpene-rich aromas/flavor profile. While partially fermented in used barrels, this wine is ultimately about lip-smacking acidity and a long, floral, citrusy finish. It is unmistakably, unforgettably New Zealand in every way.
Country
New Zealand
Region
South Island
Sub-Region
New ZealandNorth Canterbury
Soil
Gravelly Soils
Farming
Sustainable
Blend
Sauvignon Blanc
Alcohol
13.0
OAK
5% of the wine fermented in old barrels and left on lees for 2 months.
