• Fresh passionfruit
• Green rockmelon
• Fleshy mango
• Zesty citrus

"As over 80% of Sauvignon Blanc production comes from Marlborough, it’s an easy mistake to look at every bottle with the assumption that it must be Marlborough wine. Which is why it’s such an added delight to drink this absolute cracker from somewhere different – Wairarapa, just north of Wellington. Lots of citrus flavour with blackcurrant and flavours so ripe they are almost tropical. Juicy and fresh with powerful flavour" NWWA

"Fresh and intensely aromatic, the bouquet shows green rockmelon, passionfruit, kiwifruit and lime peel aromas, leading to a juicy palate that is punchy and very tasty. The wine offers terrific fruit purity and vibrancy, finishing long and delicious" Sam Kim, Wine Orbit, Jul 2019

"A very fresh and zesty sauvignon, offering flinty and fresh passion fruit and limes and flowing to a smoothly fleshy, mango and peach palate. Drink now" James Suckling, Jamessuckling.com, Oct 2019

This vibrant and aromatic wine shows lifted aromas of gooseberry, herbs and citrus, with a sustained mineral and lime finish. At its best now and over the next few years.

The fruit is sourced from 20 hectares of Sauvignon Blanc plantings at our home vineyard at Opaki in the Wairarapa, as well as a tiny portion from Martinborough. Our vineyard is situated on an ancient river terrace, the alluvial soils over Greywacke river stone provide a warm free draining site  growing low vigour vines with naturally balanced yields. We have several different blocks of Sauvignon Blanc defined by clonal and canopy management techniques that give us a range of complex flavours in the grapes.

The focus in the winery is to capture the pure fruit flavours that come from the vineyard whilst adding complexity through our winemaking efforts to provide a multi-dimensional wine. The juice was fermented in a mixture of stainless steel tanks with a small portion in older barrels. The pure fresh fruit flavours of the tank fermented portions are complemented by the subtle weight and complexity of the barrel ferments. The wine is further aged over the winter on light lees in tank and barrel to gain added texture before being prepared for bottling.

Food Pairing: We suggest pairing it with grilled flounder, or fresh oysters for the complete experience!