• Dry style
• Melon & guava
• Citrus lime
• Long crisp finish

"Ripe, deliciously fruity sauvignon blanc with melon, guava and citrus-lime, together with smattering of fresh herbs. A creamy-textured wine with good weight and a lingering finish. Textbook Marlborough sauvignon" Bob Campbell, Master of Wine, Real Review, Dec 2019

"Plush, fleshy, fruity and varietal with aromas of tropical fruits and fresh herbs, an abundance of wet stone mineral scents and white blossom. On the palate – equally fleshy and fruity, crisp, refreshing and just dry on the finish. Flavours of lemon and passionfruit, apple and fresh herb. High acidity – almost sweet to the taste, plenty of mineral and floral layers. Just dry on the finish. A lovely example, balanced and well made. Best drinking from today and through 2023" Cameron Douglas, Master Sommelier, Jun 2020

"The 2019 vintage is a regional blend, grown principally in the Awatere Valley (65 per cent). Weighty, it has fresh, ripely herbaceous flavours, showing excellent delicacy and depth, and a long, crisp, dry" Michael Cooper

"Dry, medium bodied, tropical, intense and fruit forward in style. This is the style of Sauvignon Blanc that Marlborough is best known for it over delivers even at a slightly higher price point than many big brands – it’s worth digging deeper for" Joelle Thompson, Mar 2020

A pale straw colour with green highlights in the glass, showing powerful gooseberry, white currant, red capsicum, passionfruit and lime peel aromas. A medium-bodied Sauvignon Blanc, with strong flavours of makrut lime, passionfruit, lemongrass and a refreshingly smooth, dry and persistent finish. Very enjoyable when young and fresh; will age gracefully with careful cellaring.

In the province of Marlborough, high sunshine hours are moderated by a mild sea, while steep mountains keep moist and chilly winds at bay. A long, cool growing season leads to gorgeous flavours. The Astrolabe Province Marlborough Sauvignon Blanc is a regional blend expressing the essence of Marlborough, with fruit coming from three different sub-regions: the Wairau Valley, the Awatere Valley and the Kekerengu Coast. The blend is led by the Awatere Valley fruit, which has a powerful and savoury expression. The fruit was machine harvested in cool evening conditions, de-stemmed and lightly pressed with minimal skin contact. Clear, cold-settled juice was fermented in stainless steel vats at low temperatures, using neutral wine yeast strains to allow the powerful fruit flavours to dominate.

Food Pairing: Fresh, leafy green salads; seafood of all types; and dishes with lifted, aromatic herbs.