• Single vineyard
• 100% tank fermented
• Tropical fruit
• Elegantly balanced

"From Holdaway vineyard in Dillons Point, Coastal Wairau Valley. Concentrated sauvignon blanc with passionfruit, tropical fruit, red capsicum and ripe nectarine flavours supported by a cut of tangy acidity that helps give the wine energy" Bob Campbell, Master of Wine, Real Review, Jan 2020

"Classic inviting, pure and fresh bouquet with herbs and wet stones, grapefruit, apple and plenty of fresh mango passion tropical fruit scents. On the palate - intense, crisp, refreshing, fruity, varietal, lengthy and just dry with a light salty air moment. A very nice wine, great balance and length - lots to like and enjoy. Drink now and through 2022" Cameron Douglas, Master Sommelier, Dec 2019

A classic expression of Marlborough Sauvignon Blanc, being 100% tank fermented, but it offers complexity of texture and a mineral drive that summons river stones and sea spray. Backcurrant, guava and passionfruit are captured alongside the subtlest hint of oyster-shell. This wine is focused and explosive on both nose and palate yet remains elegantly balanced and distinctly salty.

2019 was one of the driest vinatges on record and for many in the region one of the lowest cropping. Sauvignon Blanc in Dillons Point found itself in a good position with ready access to water and deep, silt-rich soils maintaining ground moisture. For those who managed the yield appropriately the balance between vine health and fruit quality was exemplary. The Holdaway Vineyard with carefully sown cover crops which were then harvested to the ground also helped to maintain soil moisture during this long dry spell. The resulting healthy canopies meant the fruit developed plenty of intense passionfruit and blackcurrant characters alongside the trademark Dillons Point saltiness.

The fruit for this wine came from a single vineyard in the Dillons Point sub-region located on the coastal fringe of the Wairau Valley. This vineyard belongs to the Holdaway family who have been farming in Marlborough for generations and is currently run by Alan and Janette, their sons Richard, Robbie and their wives. They practice sustainable viticulture; creating and applying their own compost and mulching preparations to the vines to maintain all-important organic matter in the soil. The alluvial silty soils are fertile and deep but are well-drained, with plenty of mineral nutrients, which is perfect for nutrient-hungry Sauvignon Blanc. The vineyard is VSP-trained and cane-pruned.

The grapes were harest by machine in the cool of the night to ensure no harsh phenolics were extracted and acidity preserved. Fruit was pressed off quickly to avoid skin contact and drained straight to one small tank. The juice was settled naturally and fermeneted in stainess steel at cool temperatures and then left on light lees for 5 months for increased textural complexity. The wine was gently filtered and then bottled on 30th Sept 2019.