Winery Craft Farm - Hawkes Bay Loughlin Sauvignon Blanc

Winery Craft FarmHawkes Bay Loughlin Sauvignon Blanc

The Hawkes Bay Loughlin Sauvignon Blanc of Winery Craft Farm is a wine from the region of North Island.
This wine generally goes well with
The Hawkes Bay Loughlin Sauvignon Blanc of the Winery Craft Farm is in the top 0 of wines of North Island.

Details and technical informations about Winery Craft Farm's Hawkes Bay Loughlin Sauvignon Blanc.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Brun argenté

Light, fruity reds with a clear ruby robe, smooth tannins and a supple palate, with simple aromas of red fruits (cherry, raspberry), soft spices and Mediterranean notes. Productive, accessible profile, best drunk young. Now marginal, preserved on a few heritage plots in Provence and occasionally contributing to southern red blends. French autochthonous variety from south-east Provence, a witness to ancient Provençal grape varieties.

Informations about the Winery Craft Farm

The winery offers 6 different wines.
Its wines get an average rating of 3.7.
This winery is part of the Ant Mackenzie.
It is in the top 10 of the best estates in the region
It is located in North Island

The Winery Craft Farm is one of of the world's greatest estates. It offers 6 wines for sale in the of North Island to come and discover on site or to buy online.

Top wine North Island
In the top 15000 of of New Zealand wines
In the top 2000 of of North Island wines
In the top 300000 of wines
In the top 1000000 wines of the world

The wine region of North Island

New Zealand's North Island, warmer and more varied than the South Island. Bordeaux varieties and Pinot Noir as signatures. Merlot in Hawke's Bay as a supple red with notes of plum, ripe cherry, fresh herbs and a spicy touch, round tannins — blended with Cabernet and peppery Syrah. Fine Pinot Noir in Wairarapa/Martinborough (cherry, undergrowth).

The word of the wine: Overmaturation

When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.

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