• Dry style
• Tropical fruit
• Pear & apple
• Mouthwatering acidity

"Pristine and immediately appealing, the wine shows green rockmelon, feijoa, kiwifruit and lemon zest aromas on the nose, leading to a powerfully expressed palate that's juicy and very tasty. It's classically expressed with loads of delicious flavours. At its best: now to 2023" Sam Kim, Wine Orbit, Oct 2020

"Soft, fresh, ripe, fruity and varietal with aromas and flavours of pears and apples, tropical fruits and citrus. Crisp, spicy and refreshing with a vibrant texture, plenty of acidity and flavours that reflect the nose and variety. A floral, citrus peel and fresh herbs flavoured finish" Cameron Douglas, Master Sommelier, Oct 2020

"Bright, even light straw-yellow, very slightly lighter on edge. The nose is fresh and vibrant, well-packed nuances of lime, gooseberries melded with honeysuckle and a light note of honey suggested. Medium-light bodied, vibrant aromas of lime, gooseberries, along with green guava, flows easily along with a light phenolic line; carries honeysuckle, subtle herbs nuances and a touch of white pepper to a lingering finish. The fruit has good flavour intensity, filling the palate with breadth. Mouthwatering acidity leads the palate with good energy and drive, lends a refreshingly lingering finish. This is a vibrant Savignon Blanc with classic Marlborough character of lime, gooseberries enlivened by guava notes and mouthwatering acidity on a refreshing drive. Match with salad and shellfish over the next 2-3 years" Candice Chow, Raymond Chan Reviews, Sep 2020

Vibrant aromas of zesty citrus peel, guava and passionfruit. The palate is full of vivid tropical fruit flavours, built around a refreshing mineral backbone and a crisp, moreish finish.

Selected Marlborough vineyards on a variety of soil types were harvested in the cool of night to retain fresh fruit flavours. The wine was fermented with a variety of aromatic yeasts and blended to capture the classic Marlborough style with a mix of fresh green and ripe tropical fruit characters.

Rains in November and December kept soil moisture levels up, followed by a warm, dry January and February. Perfect ripening conditions with warm days and cool nights were ideal for slow flavour development in the grapes.

The Vegan Wine Project is about shaking off what we thought we knew to make room for fresh ideas to grow, creating these wines from the ground up. By removing extra processes, we added so much more to the wine. More flavour, more texture, more purpose.

Food Pairing: Enjoy with courgette salad and zesty mint dressing or basil pesto fettuccine.