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The musts are fermented with indigenous yeasts and were raised in eight-year-old
and savory herbs
tropical fruits (pear
The finish is long and lingering
Te Rehua is one of the oldest vineyard blocks that we use and is a distinctive site on Martinborough’s free draining alluvial gravels close to the village
Domaine Rijckaert Arbois Savagnin Doña Blanca The musts are fermented withAromas of green apple, citrus zest, quince, and white flowers, with subtle notes of almond, spice, and chalky minerality. On the palate: taut acidity, orchard fruit, saline lift, creamy lees texture, and a long, mineral finish.
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