$25.99 on 6+ bottles

This Sauvignon Blanc from New Zealand never over does it, it always nails the sweet spot of what makes this stye of wine so popular with it’s fruit, aromatics and refreshing mouthwatering palate cleansing abilities!

The wine is salty, fine and sedatethe characters are all in balance with each other. I love this wine from this small producer. It is intense and concentrated, shaped by savory phenolics and loaded with crunchy New Zealand acidity. This speaks of the place in a clear, unfettered voice, and it’s brilliant for that.

Vibrant but not overly pungent grassywith grapefruit and grapefruit-pith zestiness. All those flavours on the palate and an unexpected spiciness that prickles on your tongue. Pure, taut, fresh and lively but with more texture and depth and length than many a New Zealand Sauvignon. This has real presence and complexity, the lees adding a chewy richness on the long finish.

91 Points, Rebecca Gibb MW, VINOUS.COM
The 2024 Sauvignon Blanc is open and richly fruited with mid-palate richness. It offers tropical flavours and elderflower notes with flecks of green pepper and jalapeo. Despite the ripeness of fruit, there’s still plenty of acidity and an assured grip on the finish.

TASTING NOTE Deliciously aromatic with scents of honeydew melon and orange blossom, delicately infused with herb garden botanicals. A bright, seasonal expression, with juicy lemon and steely cassis flavours and a generously textured palate garnished with a flourish of pastis and wildflowers. A wine with impressive structure and depth, this is Marlborough sauvignon blanc with the volume turned down a notch.

VITICULTURE Fruit was sourced from several prime vineyard sites in Marlboroughs Southern Valleys and the central Wairau Plains (specifically Woodbourne, Renwick and Rapaura). Soil types vary from the young alluvial soils of Rapaura and Renwick, which contain high proportions of New Zealands ubiquitous greywacke river stones, to the older and denser clay-loams of the Southern Valleys. The majority of the vineyards were trained using a two- or three-cane VSP (vertical shoot positioning) trellis, with the balance on the divided Scott Henry canopy management system.

WINEMAKING Harvested largely by machine during cool (often cold) night-time conditions, the fruit was picked earlier than normal at high sugar levels over a 3-week period, commencing 16 March. Transported directly to our winery in the Omaka Valley, fruit was lightly pressed to yield a modest volume of high-quality juice. The juice was cold-settled and racked prior to fermentation, which was primarily carried out in stainless steel tanks with cultured yeast. All individual vineyard batches were left on lees until late June, when the blend was assembled. The wine was bottled in early August with alcohol 13.5%, pH 3.17 and acidity 6.9 g/l.