• Passionfruit
• Grapefruit
• Lemon zest
• Kaffir lime

"From a single vineyard in the Dillons Point coastal area where the heavy, water-retaining soils responded well to dry conditions during the 2019 vintage. It's a punchy, flavoursome Sauvignon Blanc with tangy, pink grapefruit, gooseberry, capsicum and passionfruit flavours. An appealing wine in a crisp, dry style. Good value at this price" Bob Campbell, Master of Wine, Real Review, Sep 2019

"It is superbly fruited and intensely aromatic on the nose showing passionfruit, white currant, kaffir lime and lemon zest characters. The palate is wonderfully concentrated and flavoursome, delivering terrific fruit power as well as purity, making it a gorgeous drink" Sam Kim, Wine Orbit, Nov 2019

Pale lemon colour in the glass. Aromas of grapefruit, blackcurrant bud and zesty lemon peel. An intense and weighty palate showing characterstics of blackcurrant, lemon zest with a salty mineral expression of the finish.

Selected from a single vineyard in the Dillons Point area of Marlborough. Close to the ocean, this sub-region experiences long hot days balanced by the effect of cooling sea breezes at night. The 2019 vintage started with cool spring weather which extended the length of flowering, leading to open bunches. A long and hot growing season led to lower crop levels with increased intensity of expressive tropical characteristics. Ripening steadily throughout the growing period, the fruit was continually monitored until a balance of flavour, acidity and physiological ripeness was reached.

During a cool evening, the vineyard was machine harvested and the grapes quickly transported to the winery where they were destemmed and pressed. After settling, the juice was fermented at cool temperatures and racked off lees quickly to retain the vibrant fruit flavours and freshness of this Sauvignon Blanc.

Food Pairing: The 2019 Sauvignon Blanc has an expressive and weighty palate, with intense aromas of grapefruit, black currant and a hint of sea salt. An ideal match with pan-fried scallops, soft Goat’s cheese or Marlborough mussels.