Located in the Southern Valleys of Marlborough the Saint Maur Vineyard has a complex soil with a friable silt loam, over clay gravels. The fruit from this single vineyard was harvested from 20 year old vines and with minimal intervention winemaking, was naturally fermented and aged for 14 months on yeast less in concrete egg tank and clay amphora. Unfined and unfiltered with low sulphur, the wine was then aged in bottle for a further 16 months before release.
An elegant wine with almond, citrus, lemon thyme and green olive on the nose. The finely structured, creamy palate is bursting with lemon and citrus with a creamy finish and a hint of salinity.