• Dry style
• Pineapple
• Grass & basil
• Chalky minerality

"An elegant rendition of the variety with textural mouthfeel and refinement; the beautifully lifted bouquet shows Granny Smith apple, apricot, fresh herb and lemon peel aromas with a hint of gun smoke. It's focused and concentrated on the palate, delivering excellent vibrancy together with crisp acidity, finishing splendidly long and mouth-watering" Sam Kim, Wine Orbit, Dec 2020

"Made using green tea instead of sulphur during harvest and low levels of sulphur during the winemaking process. About 30% of the wine was fermented in a variety of vessels including egg-shaped concrete vessels, amphorae and barrels. Attractive and quite concentrated sauvignon blanc with ripe stone fruit, citrus and lemongrass flavours. An impressive wine" Bob Campbell, Master of Wine, Real Review, Sep 2020

"I have tasted this wine previously; It is evolving slowly, but showing some amazing aromas and flavours. There’s a certain elegance with a bouquet that speaks of place and time before the power and impact of a the variety powers through. Aromas of stony soils mixed with tropical fruits and citrus peel. On the palate - flavours of quince and white apricot then citrus and tropical fruits, a mix of green herbs and minerals. High acidity carries the power and concentration while a satin texture contrasts reminding me of the elegance and charm that this variety  and wine can show if captured by excellent fruit and equally excellent winemaking. Drink upon purchase and through 2025+" Cameron Douglas, Master Sommelier, Jul 2021

"A complex, restrained, vinous nose that both judges thought seemed more European in influence rather than NZ. There's an impressive array of subtle aromas of lemon, sweetcorn, grapefruit, seaweed, herbs and a distinctive creamy element. Very fine, dry, textural wine of good concentration with an elegant finish. A question mark around much more longevity in the bottle, but it's great drinking now" NZ Wine Rater, Nov 2021

Pale straw with a hint of green and gold. Complex and elegant Sauvignon Blanc bouquet, with pineapple, guava and sweet meadow grass aromas. Rounded and textured, with pineapple, tropical fruit and a sweet basil edge followed by ripe peach on the back palate. A chalky minerality and complexity complements the fruit.

The grapes for this wine are from their certified-organic Woolshed vineyard on Loveblock Farm, in the Lower Dashwood subregion of Marborough’s Awatere Valley. The soil type is predominately aged alluvial loams containing some silt loam over stone. Dependent on vigour, the vines are pruned to two, three or four canes and trained in a normal vertical shoot position.

Ideal flowering conditions, followed by a warm dry summer, meant that the grapes were picked in perfect condition. As vine vigour determines the crop load, the yield was an average of 9 tonnes per hectare. Harvest occurred in early April. No sulphur or ascorbic acid were used in the vineyard as per organic winemaking practices.

Harvested in the cool Marlborough mornings (35 percent by hand and 65 percent by machine), the fruit for this wine was batch produced in small amounts with soil variation within the vineyard determining the batch size. The handpicked portion was fermented separately in alternate vessels – a concrete egg, two amphorae and neutral old French oak barrels – on wild yeast. The concrete egg and amphorae portions were pressed and settled for a few hours, then racked to vessel where primary and secondary fermentation occurred spontaneously. The barrel portion went straight from press to barrel where it fermented on wild yeast and underwent malolactic fermentation. The machine harvested portion went straight to stainless tanks from press where 25 percent underwent full malolactic fermentation to reduce acidity. Post fermentation, only the best parcels were selected for the final Loveblock blend.

Food Pairing: Oysters, seafood, pasta and chicken.