Nautilus Estate Marlborough Sauvignon Blanc 2020

Nautilus Estate Marlborough Sauvignon Blanc 2020Dry style Passionfruit & lime Elderflower Textured finish The 2020 Nautilus Sauvignon Blanc displays intense lifted aromas of passionfruit and lime zest and hints of elderflower. The palate introduces delightful citrus based mouth watering intensity and finishes with a strong textural component. Rains in November & December kept the soil moisture levels up and while January and February were warm and dry, there was sufficient water to get through the

• Dry style
• Passionfruit & lime
• Elderflower
• Textured finish

The 2020 Nautilus Sauvignon Blanc displays intense lifted aromas of passionfruit and lime zest and hints of elderflower. The palate introduces delightful citrus based mouth-watering intensity and finishes with a strong textural component.

Rains in November & December kept the soil moisture levels up and while January and February were warm and dry, there was sufficient water to get through the season. They started picking the Sauvignon in the middle of the COVID-19 break - thankful that they were considered an essential business and able to continue with the harvest.

The 2020 harvest will be remembered as 'unusual' given the measures and practices which had to be instigated to ensure they all of the Nautilus team remained safe from the virus. Throughout the harvest, the one thing that remained on their side was the weather. Perfect ripening conditions with an early arrival of the autumn weather pattern of cool nights and warm, but not dry, days meant for nice slow flavour development. The fruit condition was pristine and some of the best they had seen.

The fruit was machine harveted at night on in the cool of the morning and immediately crushed and pressed. The juice was then fermented with a variety of aromatic yeast strains in stainless steel tanks - the sole aim being to reflect and preserve the flavours and aromas grown in the vineyard. 7% of the juice was fermented with a non-saccharomyces yeast ad 2% was barrel fermented. After fermentation, the wine was kept in contact with the lees for 5 months. This classic technique enhances creaminess and integrates flavour.

Food Pairing: Crunchy fish tacos with zesty yoghurt, lime & chive sauce.