"Fresh and lively, this appealing Sauvignon shows feijoa, green rockmelon, lemon peel and sweet basil aromas on the nose, leading to a juicy palate that is intensely flavoured and lingering. The wine offers lovely fruit purity and vibrancy, finishing long and mouth-watering" Sam Kim, Wine Orbit, Apr 2018

"Bright straw-yellow colour with slight green hues, pale on the edge. The nose is fresh with taut and finely concentrated aromas of gooseberries, green stonefruits, and nuances of nettles and cut-grass, along with a subtle waxiness. Dry to taste and medium-bodied, the palate is slender in proportion with a tight core of green stonefruits entwined with nettles, cut-grass and fresh herbs. The mouthfeel is fresh, lively and mouthwatering with crisp acidity, and the wine flows along a light, phenolic-textured line. Nuances of snow peas and green capsicums emerge and carry to a zesty, thirst-quenching finish. This is a slender, mouthwatering, zesty Sauvignon Blanc with a dry, textural core of nettles, herbs and green stonefruits" Raymond Chan, Apr 2018

Rich and intense passionfruit with hints of elderflower and gooseberry, citrus and honeysuckle. Some autolysis characteristics remain with richness on the back-nose giving more headier notes. The front palate is lively with crisp peach notes, a soft mid-palate of honey dew and fresh stone fruit racing towards the finish with a lingering, chalky textural note on the cheeks giving a zesty finish.

Hawke’s Bay lies on the East Coast of the North Island of New Zealand. The region enjoys dry summers with moderate, cool nights. This wine reflects a single vineyard Sauvignon Blanc which was grown inland on the elevated terraces of the Crownthorpe sub-region of Hawke’s Bay. This subregion of Hawke’s Bay enjoys long, strong sunlight hours but is slightly cooler than the coastal plains of Hawke’s Bay, making it most suitable for growing Sauvignon Blanc. The 2016-17 season was a draught for most of the summer, with very hot and dry growing season until near harvest time when the first of two cyclones hit Hawke’s Bay. The fruit survived this first storm quite well and was then picked early enough to maintain solid acidity and primary fruit flavours and aromas.

After harvest in late March the fruit was de-stemmed and crushed. The juice was settled and fermented in stainless steel tanks using two different yeasts in co-fermentation. Frequent stirring was done throughout fermentation and post fermentation allowing the solids to flesh out the palate. The wine was then cold settled and stabilized before bottling under screw-cap to maintain the bright fruit and aromatics gained from the young New Zealand soils.