"This is a fabulous sauvignon from their estate vineyard in the Awatere Valley. Lifted aromas of feijoa, green apple, nectarine, lime zest and passionfruit lead to a vibrant palate that is juicy and punchy. The wine offers terrific fruit purity together with refreshing acidity, finishing long and delicious. At its best: now to 2019" Sam Kim, Wine Orbit

This wine very much reflects the 2017 vintage, where the summer was a little cooler. The flavours are consequently very intense. The colour is pale. The bouquet has fresh grapefruit, floral, herbal and passion fruit aromas. In the mouth the wine has very good weight and texture with fine acidity. The finish is juicy with good weight, and has an incredibly long finish.

Mission’s Blind River vineyard possesses a special aspect with gentle slopes and soils comprising sandy loams, with a proportion of clay particles that overlay a gravel subsoil. They are soils that are naturally free draining and give good vine health but restricted vigour due to these stony sub soils. The blocks are planted over a series of elevations. The lower blocks are on flat land and the soils heavier and crop loads higher. As the elevation gets higher there is more slope and the soils poorer. This wine was produced off the lower blocks where the vines had more vigour and produced crops with more of the passion fruit and herbal aromas. The fruit had developed the optimal flavours at harvest in early April. Fruit was crushed with minimal skin contact. Only free-run juice and light pressings were used in the final blend. The must (juice from the pressed fruit) was concentrated to further intensify the flavours and add volume and richness to the palate. It wine was fermented in at cool temperatures in stainless steel. Yeast strains specifically developed for Sauvignon Blanc were used to conduct the fermentation. After fermentation we made a selection off the best wine batches to create, this Vineyard Selection blend. Made in an accessible fresh style, this Sauvignon Blanc will soften over the coming year. Cellar up to two years.