Always experimenting, Erica and Kim Crawford (yes, that Kim Crawford, although he sold the famous winery with his namesake years ago) have used green-tea tannin extract in place of sulfur as an antimicrobial and preservative. It completely changes this famous wine style. Medium gold in color, it smells like honeycomb, pineapple turnover cake, lemon verbena, wild herbs and, yes, green tea. The palate is fresher than the nose and color imply. It’s dry with a gentle texture and lovely juiciness. Zesty fruit, ginger and a slight bite of tannin at the finish make for a characterful and highly food-friendly wine, more in the vein of a Chardonnay than a traditional Marlborough Sauvignon. ”
This wine has lifted aromas of mandarin zest, quince, yellow peach, sweet basil, gooseberry, white pepper and distinct wet stone minerality, with structured herbal notes. The palate is elegant, with juicy mandarin, earthy cumin, sweet basil and ripe yellow star fruit (carambola). Layered and textured, the wine is clean and fresh with flavours of ripe pineapple and a mild tannin note sitting over a layer of umami.