"Bright, very pale straw with slight green hues, near colourless on the rim. The nose is soft, very refined and elegantly proportioned with subtle aromas of passionfruit and white floral aromas, along with nuances of fresh herbs and mineral notes. The aromatics form a tight core, unfolding to grow in intensity in the glass. Dry to taste and medium-bodied, the palate features mouthfilling flavours of passionfruit with underlying gooseberry notes, entwined with fresh herbs and mineral elements. The acidity enlivens the mouthfeel and the palate flows along a fine-textured line. Layers of gentle richness emerge contributing to the body and presence, and the palate carries to a sustained finish of passionfruit, herbs and minerals. This is a refreshing Sauvignon Blanc with subtle richness of passionfruit, herb and mineral flavours and good body and presence. Serve with Pacific Rim fare over the next 2 years. Sauvignon Blanc fruit, 40% from ‘O’Dwyers Farm, Rapaura, 40% from the ‘Starborough Terrace’ and 20% from ‘Long Lane’ in the Awatere, cool-fermented in stainless-steel to 13.2% alc., the wine aged on light lees" Raymond Chan, Sep 2016

A refreshing Sauvignon Blanc with richness of passionfruit, herb and mineral flavours. The nose is soft and elegantly proportioned with aromas of passionfruit, white floral aromas and nuances of fresh herbs and mineral notes. Lively on the palate and wonderfully structured by juicy acidity.

The fruit was sourced from three individual Starborough vineyards and all three sites provide the perfect conditions for growing premium cool climate Sauvignon Blanc. The yield on the two and three cane VSP (vertical shoot position) trained vines were closely monitored through the growing season. Targeted shoot thinning was performed to produce optimum canopy growth and yield control. Each vineyard block was carefully monitored during ripening and machine harvested in cool early morning conditions at peak maturity and flavour development.

The fruit was pressed off as quickly as possible to minimise skin contact and juice deterioration following harvesting. After settling, the juice was fermented using selected yeast in stainless steel at cool temperatures retaining fruit flavour and freshness. All individual vineyard parcels were left on light lees and kept separate until July, when the blend was assembled from the most desirable parcels.