Strikes a terrific balance between mouthwatering acidity, fresh herbal notes of lemon verbena and thyme, and core flavors of Key lime, Meyer lemon, pineapple and tangerine. Gains momentum on the finish, where the flavors sing in harmony and complexity. Wine Spectator, 93 Points

WINE INFORMATION

New Zealand consists of two islands located about halfway between the equator and the South Pole, 1000 miles from the closest landmass. An Anglican missionary brought the first grapevines in 1819, and the first wines were made in 1839.  It took about 150 years before a wine industry took hold, in part because the English immigrants had little experience with grapes and wine, in part because a strong temperance movement severely limited the growth of a wine culture.  Powdery mildew and phylloxera attacked the young vineyards in the late 19^th century; vineyards were replanted, but growers chose French-American hybrids (such as Baco Noir and Isabella) rather than vinifera (such as Chardonnay and Sauvignon Blanc). In the 1970s, Auckland, on the north of the North Island, was producing decent wine.  The number of grape growers increased dramatically, and a few brave souls ventured into the Marlborough area on the northern shores of the South Island.  One of these was Allan Scott, a farm boy who helped plant Marlborough’s first vineyard in 1973.  He continued to develop vineyards, and many of these rank among New Zealand’s best.  In 1985 he bought land in the Rapaura district on the northern edge of the ideal Wairau Valley and planted vineyards. These became the basis of the Allan Scoot Family Winemakers, founded in 1990 with his wife and children.   The winery was certified sustainable in 2006, and daughter Sara has converted some of the vineyards to certified organic status.  Unlike most New Zealand producers, Allan Scott used only grapes he grows himself.

The grapes were machine harvested and immediately pressed in the cool of the night. The juice was maintained at cool temperatures to ensure the aromatics remained present. The cleared juice was then fermented to dryness at cool temperatures with specifically selected yeasts. Then the final blend was selected among the pick of the tanks.

Brunch Foods, Charcuterie, Cheese, Chicken/Turkey, Cream Sauce Pasta, East Asian (Chinese/Japanese/Korean), Fish (white), Fish-full flavored (salmon/tuna), Fondue, Hors d'oeuvres, Indian Food, Just for Cocktailing, Lobster & Crab, Perfect Aperitif , Shellfish, Spicy Food, Sushi, Tapas, Thai or Vietnamese