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A textured and complex Sauvignon Blanc with extended time on the lees giving the wine both body and a deliciously nutty character. Dried herbal notes mix with exotic fruits and floral tones, underpinned by vibrant acidity and a long, persistent finish.
Marlborough, South island
Country of Origin:
Hand picked, straight to barrel feral ferment and left until November - then a blend selection is taken place and prepped fro bottling in February.
The wine shows quite dramatic funk and citrus notes with underlying exotic fruits and floral tones.
The extended time on natural lees give the wine an unexpected texture as well as a deliciously nutty character. A full bodied style of Sauvignon Blanc with a dried herbal edge, vibrant acidity and a long, persistent finish.
Grilled fish especially squid or swordfish.
Dishes with herbs and greens – salmon with dill, for instance, but great with recipes that contain basil, coriander, rocket and especially mint.
Salads with goats cheese and feta, asparagus, avocado or grilled red peppers, fresh tomato salads or salads with fennel, mango or papaya.