• Dry style
• Guava & passionfruit
• Sea spray & river stones
• Elegantly balanced

"Concentrated, flavoursome sauvignon blanc with passionfruit, guava, feijoa and grapefruit characters supported by fruity acidity that helps drive a lengthy finish. A classy wine from a top vintage and low-yielding vines" Bob Campbell, Master of Wine, Real Review, Oct 2021 

"Vibrant and expressive bouquet with aromas of white spices, fresh herbs, citrus, white fleshed stone fruit, some tropical fruit platter suggestions and a saline minerality. Salivating, satin texture gives way to a crunchy acid line texture a core of fruit led by citrus and fresh herbs then a stony mineral salty mouthfeel. An excellent example, balanced, well made and lengthy. Best drinking from 2021 through 2026" Cameron Douglas, Master Sommelier, Oct 2021

This single vineyard rendition of Sauvignon Blanc is from regeneratively farmed Holdaway Vineyard at Dillons Point - the winemakers favourite sub-region for the variety. It is a classic expression of Marlborough Sauvignon Blanc, being 100% tank fermented, but it offers complexity of texture and a mineral drive that summons river stones and sea spray. Blackcurrant, guava and passionfruit are captured alongside the subtlest hint of oyster-shell. This wine is focused and explosive on both nose and palate yet remains elegantly balanced and distinctly salty.

2021 really drove home the laws of supply and demand. Cool weather durning the flowering period resulting fewer bunches. Together this resulted in unprecedented low yields for Sauvignon Blanc region wide. The warm, dry Summer set up the smaller crop for an excellent ripening period with zero disease pressure. The quality and intensity of the small volume of fruit was exceptional with promise to be one of the est vintages ever for Sauvignon Blanc.

The Holdaway vineyard is in the Dillons Point sub-region located on the coastal fringe of the Wairau Valley. The vineyard is owned by the Holdaway family who have been farming in Marlborough for generations and is currently run by Alan and Janette, their sons Richard, Robbie and their wives. They practice regenerative viticulture; creating and applying their own compost, growing impressive inter-row mixed species plantings to maintain all-important organic matter in the soil and following a zero-till philosophy. The alluvial silty soils are fertile and deep but are well-drained, with plenty of mineral nutrients, which is perfect for nutrient-hungry Sauvignon Blanc. The vineyard is VSP-trained and cane-pruned.

Grapes were machine harvested in the cool of the night to ensure no harsh phenolics were extracted and acidity was preserved. The grapes were crushed and gently pressed in a pneumatic press to avoid skin contact with the juice transferred directly into one small tank. The must was settled naturally and fermented in stainless steel at cool temperatures. Post-fermentation it was left on light lees to increase textural complexity. It was gently crossflow filtered prior to bottling on the 1st June 2021.