"The nose is exactly what you would expect from a top-notch Marlborough Sauvignon: fresh and punchy with fabulous fruit purity. Aromas of passionfruit, feijoa, lemon zest and sweet basil lead to a concentrated palate that is vibrant and flavoursome. Finely textured and impressively fruited, this is a delicious sauvignon offering huge appeal. At its best: now to 2019." Sam Kim Wine Orbit, July 2016

"Bright, light straw-yellow colour with slight green hues, pale on the edge.  The nose is full and softly rich with pungent passionfruit aromas entwined with notes of cut grass, nettles and chalky minerals, the aromatics building in depth and density with aeration.  Dry to taste and medium-full bodied, the mouthfeel is fresh and youthfully taut with deep and concentrated aromas of pungent passionfruit along with cut grass, nettles, fresh herbs and minerals.  The palate is thirst-quenching with juicy and racy acidity, and the wine follows a fine-textured line with some grip that fills the mouth.  The wine carries to a full, rich, passionfruity finish with lingering flavours and a dry-texture.  This is a youthfully fresh and taut Sauvignon Blanc with passionfruit and chalky minerals, and a textured palate.  Match with seafood, salads and vegetables over the next 2+ years.  Fruit from Waihopi Valley and Lower Wairau Valley vineyards, pressed in Marlborough and tank-fermented in Hawke’s Bay to 13.5% alc. and 2.8 g/L RS, the wine aged 3 months on lees." Raymond Chan, Aug 2016

Pungent black passion-fruit, guava and grapefruit pith. Underlying herbal elements of lemon grass and jalapeño pepper. Mid weight with a fine thread of acidity and texture.

Harvested in the Waihopai Valley and lower Wairau then pressed in Marlborough. Tank fermented in Hawke’s Bay with cultured yeast and given three months lees aging  prior to bottling.

Food Pairing: Serve chilled with fresh seafood especially Marlborough green lip mussels or Thai green curry  with plenty of coriander and lime.