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MARLBOROUGH

At the north eastern tip of the South Island, Marlborough is probably the best known of New Zealand's wine growing areas, largely down to the rise to fame of Cloudy Bay in the mid 1980s. Vines are grown in a wide river valley, that has a number of different soil types, from shallow, stony soils to areas covered in large surface boulders. Sauvignon Blanc is the most common variety, follwed by Chardonnay, but other varieties such as Riesling and Pinot Noir are also grown successfully.

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Lemon gold. Fresh-cut passionfruit, guava, lime curd, currant leaf and citrus zest. Powerful passionfruit, guava and limoncello flavours, and a rich texture with a very long finish. This wine will continue to develop rewarding flavour and bottle complexity with ageing. Seafood of all types (especially oysters), leafy summer salads, or as an aperitif.  

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Pure, focused wine with a delicacy of structure, finishing crisp and dry. Stonefruit and pear flavours dominate, followed by some light citrus. Will age gracefully over the next six years. Great as an aperitif, with shellfish and seafood, pâtés, poultry, pork and light game as well as creamy mushroom or egg dishes.

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At the north eastern tip of the South Island, Marlborough is probably the best known of New Zealand's wine growing areas, largely down to the rise to fame of Cloudy Bay in the mid 1980s. Vines are grown in a wide river valley, that has a number of different soil types, from shallow, stony soils to areas covered in large surface boulders. Sauvignon Blanc is the most common variety, follwed by Chardonnay, but other varieties such as Riesling and Pinot Noir are also grown successfully.

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