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Kevin Judd has taken what he has learnt as chief winemaker at Cloudy Bay for twenty-five years, and has created this splendid Sauvignon Blanc. The wine is naturally fermented with grapes sourced from eight vineyards from the Wairau and southern valleys of New Zealand.
Big citrus aromas of lemon and crème brûlée lead to a sturdy, almost savoury palate of thyme and oregano with a creamy texture and sweeter notes of vanilla on the finish. This wine is medium-bodied with balanced acidity.
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