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Isabel Estate in Marlborough has been making some of New Zealand's best sauvignon blanc since the 1980s. The soil is a mixture of limestone and calcium-rich clay producing wines with great elegance, a little different from the classic exuberant Kiwi style. If you're having an asparagus risotto or anything involving oysters or goat's cheese, then look no further.
Racy citrus, green pepper and gooseberry with a little creamy weight on the finish.
