THE MAKER

The Maker Fleur De Lis Sauv Blanc 2024

Trust your Taste

Passionfruit and white peach mingle with a fresh herbal lift in this Marlborough Sauvignon Blanc. Medium-bodied and generously fruity, it finishes with lively acidity. Try it if you enjoy a bright white with ripe tropical flavour.

PalateKeyBr · Broad & Generous
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Generous flavour and texture, balanced by freshness or savoury detail, favour Broad & Generous palates. PalateKey groups wines by how they feel, helping you find styles you enjoy. Your own taste comes first.

This suits you if you enjoy ripe tropical Sauvignon Blanc with a zesty finish.

It may not suit you if you prefer subtle fruit or gentle acidity.

Sauvignon BlancMarlborough, New Zealand750 ml bottle13.0% alcohol
$116.99$19.50 per bottle · 6 bottles
Supplier-held wine. Allow an extra 1–2 working days before dispatch.
Tasting Notes
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The Maker Fleur De Lis Sauv Blanc 2024
Tasting Notes

How this wine feels

This feels medium-bodied and juicy, with almost no grip. Ripe fruit fills the middle, while a zesty finish and green herbal notes keep it fresh.

The sliders show how strongly each characteristic comes through. Higher does not mean better.

Structural IntensityModerate presence5/10
DelicatePowerful

How much presence and firmness the wine has in your mouth.

Astringency / TanninVery little grip1/10
Little gripFirm grip

The drying, gripping feeling on your gums.

Acidity SharpnessZesty8/10
GentleZesty

The fresh, mouth-watering edge of the wine.

Bitterness / SavourinessSubtle4/10
LittlePronounced

Bitter, herbal or savoury character beyond the fruit.

Softness / RoundnessBalanced6/10
FirmRounded

How smooth and rounded the wine feels.

Sweet-Fruit ExpressionPronounced fruit8/10
Subtle fruitRipe fruit

Ripe fruit character. This is not a sugar-sweetness rating.

Ripe fruit flavours can be present in dry wines. Sweet-Fruit Expression describes fruit character, not residual sugar.

For the detail-minded
Sauvignon Blanc13.0% alcohol5.0 g/L residual sugar8.5 g/L titratable aciditypH 3.35

Direct pressing into tank followed by cool fermentation and cold stabilisation.