"This is stylish and delicious at the same time, showing lifted notes of feijoa, green apple, rockmelon and lime zest on the nose, followed by a concentrated palate that is juicy and intense, while remaining elegant and wonderfully structured. The wine displays excellent fruit purity and textured mouthfeel, finishing long and vibrant. At its best: now to 2020" Sam Kim, Wine Orbit, Dec 2017

"Low-cropping vines (9 tonnes/ha) were picked two weeks after a serious rain event with botrytis-affected bunches removed before harvest. 11% barrel fermented with 10% relying on indigenous yeasts. Rich and quite weighty sauvignon blanc with nutty yeast lees adding complexity to citrus and grapefruit flavours. More about texture than flavour profile" Bob Campbell, Master of Wine, Nov 2017

"Bright, even, light straw-yellow colour, a little paler on the rim. The nose is softly packed, but voluminous with aromas of pungent passionfruit and dark herbs, along with white florals and stonefruit pith. The aromatics have very good depth and intensity. Dry to taste and medium-bodied, the palate is rich in fruit with pungent and savoury passionfruit flavours with dark herbs, nutty elements and stonefruit pith notes and a subtle piquancy. The fruit is enlivened by fresh, zesty acidity and the palate has noticeable phenolic textures lending structure to balance and nearly encase the fruit. The fruit becomes a little restrained in expression, but the wine has a sense of robustness, carrying to a lingering, crisp and fine-textured finish of passionfruit and herbs. This is a rich, pungent, savoury passionfruited Sauvignon Blanc with plenty of balancing texture and structure and a fresh, bright, stylish palate. Match with herb-marinated seafood, poultry and pork, and Mediterranean fare over the next 2+ years. All Wairau Valley fruit tank fermented with 11% in barrels by indigenous yeasts, predominantly in French oak with acacia wood, a mix of barriques and puncheons, with 4% fermentation on skins to 12.9% alc. and 4 g/L RS. 30% was ages aged 6 months on lees, the barrel and a portion of the tank wine without sulphur additions" Raymond Chan, Dec 2017

Smoky aromatics, with flint, bitter lemon citrus, grapefruit and suggestions of tropical fruit salad. Rich, slightly chewy palate with good mouthfeel, texture and harmony. Flavours of yellow citrus, currant, paw paw and sweet herbs.

Framingham Marlborough Sauvignon Blanc is designed to be typically Marlborough in style, with a few twists. We like to focus heavily on the texture of the wine, giving it some richness and mouthfeel so that it is not a lean, austere wine and consequently pairs easily with food on the table, but can also be satisfying drinking when food is not involved.

Each parcel of fruit is kept separate in the winery. Juices were predominately fermented in stainless steel using several different treatments, however 11% of the final wine was fermented in oak and acacia puncheons and barrels. A small (c. 5%) component was fermented on skins. Around 35% of the blend was aged on full ferment lees for six months, the remainder on light lees.

Food Pairing: All kinds of seafoods, salads.