NZ explores ‘acoustic’ style of Sauvignon

An increasing number of winemakers experimenting with oak, bottle age and wild ferments, bringing another layer to the region’s offer, evolving away from the one-dimensional model of New Zealand Sauvignon Blanc. “People are starting to play with bottle ferment and extended lees contact. You like to keep the wines in tank and in bottle for an extended period of time. Some people play with wild ferment,” said Jean-Charles Van Hove, of Clos Marguerite in Marlborough.
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