• Dry style
• Gooseberry & guava
• Light florals 
• Mouth-watering

Born from a desire to craft wines uniquely. 
Determined to forge her own path while embracing the Marris legacy.
Just as comfortable in steel cap boots as high heels and red lipstick.
More than just a wine, this is Emma Marris.

"Tangy, concentrated Sauvignon with guava, gooseberry, green capsicum and lemongrass flavours. Deliciously mouth-watering wine in a punchy style that is unmistakeably Marlborough" Bob Campbell, Master of Wine, Real Review, Dec 2022

"Crafting Sauvignon Blanc in Marlborough is an opportunity to proudly embrace and carry forward my family’s legacy. This wine expresses the essence of our Leefield Station Vineyard, made from premium fruit selected for its concentration of flavours and optimal balance. Following gentle pressing a portion of the juice is chilled cloudy for up to two weeks. Homogenisation twice daily encourages an abundance of aroma and flavour precursors from the solids into the juice while also enhancing the natural texture. After this process (known as stabulation), the juice is clarified and fermented cool in stainless steel to preserve aromatic freshness" Emma Marris, Winemaker

Distinctly perfumed aromas of lime zest, guava, fresh jalapeño and white florals, accompanied by layers of salted citrus and flinty minerality. The fleshy fruit flavours and lively acidity add structure and textural intrigue with complex varietal characters lingering through a seamless finish. Crafted to be enjoyed at the peak of its vibrancy and freshness, we recommend drinking this wine within 2-3 years of vintage date.

Record rainfall in July, August and a warm start to September, permitted an energetic start to the growing season. This coincided with double the usual number of frosts which were replaced by warmer temperatures and humid northerly airflows in October. Early season varieties flowered rapidly while later season varietals were slightly challenged by a cool, wet start to December. Increasing temperatures and a warm, dry January ultimately ensured an abundance of fruit. Despite heavy February rains, good vineyard practice and increased sunshine hours through the tail end of February meant the vast majority of the resulting fruit was clean and ripe. Harvesting began in early March due to early season disease pressure with positive fruit flavours indicating physiological ripeness. The team are excited about the structural diversity and bright complex flavours of the 2022 wines.

Food Pairing: A delicious match for freshly caught Kingfish crudo with jalapeño and lime.