• Dry style
• Tropical fruit
• Subtle oak spice
• Lingering finish

"There’s a real intensity to this wine showing off the wonderful 2020 vintage. Showing off green apple and great acidity" Matthew Stubbs, Master of Wine, International Wine Challenge 2020 

"Attractive, ethereal sauvignon blanc with passionfruit, gooseberry, melon and citrus-lime flavours supported by deliciously fruity acidity. A seductive sauvignon with an impeccable balance of acidity and subliminal sweetness" Bob Campbell, Master of Wine, Real Review, Dec 2020

"Offering excellent fruit purity and vibrancy, the wine shows feijoa, kiwifruit, nectarine and kaffir lime notes on the nose, leading to a powerfull yet poised palate offering terrific fruit intensity backed by bright acidity, making it mouth-watering and deliciously appealing. At its best: now to 2026" Sam Kim, Wine Orbit, Jan 2021

"Very appealing, ‘pretty’ and floral on the nose with a citrus focus, ripe currant, red peppers, melon, white peach and grapefruit skin. A clean, fresh style showing restraint yet with good concentration, salivating acidity and a long finish. Very drinkable" NZ Wine Rater, Dec 2020

The wine displays subtle tropical fruit, granny smith apple and a hint of summer nettles with underlying spice from time in large oak cuve. The palate is initially soft and textural then carried by refreshing acidity to a very long lingering finish. Enjoy over the next 3 years or more when cellared correctly.

The fruit for the 2020 Catalina Sounds Sauvignon Blanc is predominantly sourced from the estate vineyard, Sound of White in the Waihopai Valley (39%) and five grower vineyards in Fairhall, Renwick and the central Wairau plain. VB Premium (17%), Cresswell (12%), Allen (12%), Bond (8%), Linford (12%).

The 2019/2020 season will be one to remember for a number of reasons. Spring started out with mixed weather – cool temperatures, strong northwest winds, rain and a healthy dose of sunshine which became settled warm weather through flowering in December, ensuring a modest fruit set. Late January into February was hotter than average and very dry, then eased into classic Marlborough warm days and cool nights. Those warm days and cool nights helped to retain the unique fruit profile of Marlborough with some fresh, racy acidity to match.

Due to the season's low rainfall and high sunshine hours disease pressure was very low and provided us with beautiful, clean fruit. Nature threw a curveball with Corona Virus, just as harvest was getting busy but thankfully we were incredibly privileged to continue, as the fruit quality was rumoured to be the best in over a decade. All the fruit was harvested between the 19th of March and the 11th of April.

Food Pairing: A range of seafood dishes, hard cheeses and crisp green salads with fresh herbs.