• Dry style
• Rockmelon
• Feijoa & herbs
• Juicy acidity

"It's fabulously fruited and brilliantly fragrant on the nose showing rockmelon, passionfruit, feijoa and lemon/lime zest aromas. The powerfully expressed palate delivers terrific fruit purity and intensity with refreshing mouthfeel and juicy acidity, making it hugely appealing. At its best: now to 2024" Sam Kim, Wine Orbit, May 2021

"Bright, fragrant, refreshing and varietal with aromas and flavours of sweet white leach and lemon, white flowers and fresh herbs with a wet stone mineral layer. Crisp, salivating and youthful with a drink now fruity core Balanced and well made, ready to drink from purchase and through 2024" Cameron Douglas, Master Sommelier, 2021

"Wonderful aromatic tropical, melon and citrus notes with an elegant and refreshing palate" Tim Adams, Winemaker

They craft Toi Toi Sauvignon Blanc from three Marlborough vineyards, each of which bring their own expression to the wine; Brookdale Vineyard in the Southern Valley’s delivers tropical, ripe citrus and herbaceous notes, Utawai Vineyard nearer to the coast brings more herbaceous notes and a minerality, Loddon Lane Vineyard in the Upper Wairau Valley has heightened tropical, melon profiles and excellent texture. Their goal is to bring these incredible flavours from the grape to the bottle with as little input as possible. This starts by harvesting in the cool of evening to help retain fruit purity and flavours. Each vineyard is picked progressively as it reaches optimum ripeness. On average, each vineyard is picked 3-4 times. This provides multiple flavour profiles and blending components with which to create the Toi Toi style of Sauvignon Blanc.

A cool start to the growing season coincided with an early budburst and some very cool conditions throughout September. This impacted on bud burst and reduced the number of bunches on the vine. Cool weather and lower than average rainfall in December also contributed to smaller berry sizes. February and March experienced warm conditions and lower than average rainfall. This progressed the ripening of the lower yielding fruit at a faster rate than previous years. Starting on March 16th the Marlborough harvest was completed in 14 days by March 30th – the earliest completion in recent memory. Conditions were ideal for harvest with grapes being picked at optimum physiological ripeness. Marlborough’s 2021 vintage will be remembered as one of low yields and exceptional wines. It was an incredible year for Sauvignon Blanc, with aromatic and multi-layered flavour profiles, great balance and texture.

In the winery the wine is given 2-3 hrs of skin contact and then gently pressed. This helps add structure to the wine and no fining means we retain more of the grape’s natural flavours. The wine is fermented in stainless steel tanks with an array of yeasts; some to enhance aromatics and some to provide savoury notes, weight and structure.