• Partial barrel-ferment
• Grapefruit & passionfruit
• White peach & pear
• Mouth-watering

"Certified organic, this classy wine was grown in the Omaka and Wairau valleys, and part of the blend was fermented in a large oak cuve.  Mouthfilling and vibrantly fruity, it has intense, ripe tropical fruit flavours to the fore, a distinct touch of complexity, good acid spine and a lasting finish" Michael Cooper

"It’s elegantly complex on the nose showing grapefruit, apricot, lime zest and flinty characters, leading to an intensely flavoursome palate delivering brilliant focus and fine texture. Well structured by firm acidity, finishing lingering and mouth-watering. At its best: now to 2026" Sam Kim, Wine Orbit

"Classic, fresh, fruity, herbaceous and youthful bouquet. Aromas and flavours of sweet grapefruit, apple, pear and tart passionfruit. Precise and vibrant acid line with contrasting fruit flavours, a mealy chalky texture with moments of pith and white peach then apple, stones and a touch of lees layer on texture and flavour. Youthful, fresh, crunchy and lengthy. Well made and ready to drink from 2022 through 2025+" Cameron Douglas, Master Sommelier

"Punchy, intense Sauvignon Blanc with passionfruit, citrus, grapefruit, gooseberry and green capsicum flavours supported by assertive, mouth-tingling acidity. A taut, vibrant wine with appealing purity" Bob Campbell, Master of Wine, Real Review

This classic Sauvignon Blanc is powerful and vibrant with generous passionfruit and tropical fruit notes that are balanced by the freshness of grapefruit and lemongrass.

The fruit was harvested and gently pressed with only the free run portion used. After 48 hours settling it was racked and fermented in stainless steel with aromatic yeast strains to show the vibrancy of the fruit. A small portion was fermented naturally in a large oak cuve. All portions were aged on lees for 4 months before being blended, lightly filtered, and bottled ready for a Spring release.