Amisfield Sauv Blanc

Pinot Noir and aromatic whites are the specialty here, and the Sauvignon Blanc is a good look at the site. Most of the vines grow in shallow sandy loam on the gently sloping top terrace above the winery. Fruit is picked over about a month, chosen by flavour, and each parcel is destemmed and fermented separately, cool, in stainless steel tanks. A small portion is fermented in barrel and blended back in for texture.

In the glass it is aromatic, with lemon, lime and pink grapefruit, a fleshy middle and a mineral line underneath. Serve it chilled with oysters, crumbed fish, a goat's cheese salad or a green herb risotto.