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OCD Sauvignon Blanc

Estate grown and sustainably farmed. Fermentation vessels are predominantly stainless steel, with a very small percentage in French Oak, to contribute a layer of texture. Fermentation takes place at approximately 15 degrees Celsius and lasts approximately 3 weeks. Skin contact is avoided and the wine rests on lees for approximately 6 weeks. Lightly fined and filtered prior to bottling.

The wine is produced by Hunter’s Estate, one of the oldest and very best producers in the region. The family were pioneers along with Cloudy Bay. All sustainably farmed, estate fruit, the wines reflect an artisanal example of Marlborough. OCD is the wine that launched Communal Brands. Inspired by Melissa Saunders’ obsessive nature about wine.

Winemaker: Peter and James MacDonald
Country: New Zealand
Region: Marlborough, Omaka, Rapaura
Type: White
Variety: Sauvignon Blanc
Farming: Sustainable
Age of Vines: Planted in the 1980s and 1990s
Production: 180,000 bottles
Soil: Free-draining, alluvial soils, with a high gravel and clay content