"It is fresh and fragrant on the nose showing green rockmelon, grapefruit, lemon peel and sweet basil aromas, followed by a vibrant palate that is zesty and lively. The wine offers lovely fruit intensity and fine texture, brilliantly structured by bright acidity, finishing persistent and mouth-watering" Sam Kim, Wine Orbit, Mar 2018

"Bright, light straw-yellow colour, lighter on the rim. The nose is taut and elegantly concentrated with a core of gooseberries, greengages, green capsicums, fresh herbs, along with a white floral lift, unfolding a some cool-spectrum nettle notes. Dry to taste and medium-bodied, the palate has intense and deep, vibrant and lively flavours of gooseberries, nettles, cut grass, with fresh herbs and white florals. The fruit has sweetness and is enlivened by brisk acidity. The palate possesses a light, dry-textured phenolic line that carries the flavours with good energy, Nuances of lantana emerge as the wine leads to a taut, lingering finish. This is a tight, elegantly concentrated, lively Sauvignon Blanc with cool-spectrum nettle and cut-grass flavours along with gooseberry and herb notes on a fine-textured palate. Match with herb-marinated seafood and poultry dishes over the next 2 years. Fruit from the Te Awanga vineyard, WBP and indigenous yeast cool-fermented to 12.5% alc. and 2.8 g/L RS, the wine aged 10 months on fine lees" Raymond Chan, Mar 2018

The 2016 Sauvignon Blanc shows aromas of citrus characters with a hint of lemongrass. It has an impressive textural quality with mouth-watering drive, flinty minerality and beautiful long finish.

The Sauvignon Blanc is planted at a coastal Te Awanga vineyard where the cooling sea breeze and free draining shingle soils give fantastic quality grapes for making this wine. Over the crucial summer months, we had some long dry days and relatively low humidity followed by perfect Autumn weather for early ripening varieties, such as Sauvignon Blanc to display wonderful fruit purity and elegance.

This Sauvignon Blanc is gernerally picked early to retain good acidity and make the style of wine winemakers like for this variety. The fruit was gently whole bunch pressed and fermented with natural yeasts at cool temperatures. The wine was then blended and retained on fine lees for 10 months.