• Dry style
• Passionfruit
• Citrus & apple
• Lemongrass

"Vibrant, youthful, fresh and varietal with distinctive aromas of passionfruit, citrus and tropical fruits. Fresh herbs de provence and sage, pineapple and a light white smoke soil moment. Tense, crunchy, fresh, herbaceous and fruity on the palate. Plenty of acidity, a core of fruit and a juicy lengthy finish. Ready from today and through 2023" Cameron Douglas, Master Sommelier, Nov 2020

"This is intensely aromatic on the nose showing Granny Smith apple, kiwifruit, green rockmelon and lemon zest aromas, leading to a wonderfully flavoursome palate that's juicy and lively. A splendidly expressed Sauvignon, offering terrific drinking. At its best: now to 2023" Sam Kim, Wine Orbit, Oct 2020

"Quite an intense Sauvignon Blanc that is initially quite mellow and becomes more vibrant and racy on the finish. Passionfruit, guava, capsicum and lemongrass supported by a gently peppery texture" Bob Campbell, Master of Wine, Real Review, Sep 2020

"Hunter’s fame rests on this estategrown wine from the Wairau Valley. Handled in tanks (mostly) and large French oak casks, it is very fresh and youthful with vigorous melon, passionfruit and green-capsicum flavours, and is crisp and dry" NZ Listener, Nov 2020

This classically styled Sauvignon Blanc shows passionfruit and lime characters along with grapefruit and green herbs. Dry and saline, the lively palate has a creamy texture and a juicy finish.

The 2020 growing season was one to remember for the amazing weather conditions in Marlborough. During Summer and Autum we had warm and dry conditions throughout, allowing for clean fruit and an early start to the vintage. These conditions resulted in grapes that was picked with good natural acidity relative to their sugar and flavour ripeness. 2020 will prove to be an exceptional vintage.

Hunter’s Sauvignon Blanc is produced using the very best Estate grown fruit from their Wairau Valley vineyards. This area of Marlborough is famed for producing a ripe, tropical style of Sauvignon Blanc. The grapes were harvested over a three-week period. The juice was pressed off and settled before being fermented in stainless steel tanks. A small portion of the blend was fermented in large French oak barrels to provide texture and complexity. After a brief period of aging on fine lees, the wine was blended, and Estate bottled.