• Dry style
• Peach & lime
• Blossom & jasmine
• Mouth-watering

"Pristine and gorgeously aromatic, the wine shows green rockmelon, lemon peel, green tea and jasmine characters on the nose. The palate displays fine focus and excellent concentration, delivering terrific fruit power together with saline texture and beautifully pitched acidity, finishing persistent and mouth-watering. At its best: now to 2030" Sam Kim, Wine Orbit, Sep 2024

"Bright, even, pale yellow. The nose is elegantly fresh, with aromas of peach, lime, lime zest, snow pea and dill. Medium-light bodied, aromas of peach and lime entwined with lime zest, snow pea, dill and peach blossom. The fruit shows concentration and depth, flaunting fresh and inviting aromatics. A soft yet zingy line of acidity carries fine-textured phenolics and crushed rock minerals across the palate and lends a long, elegant closing. This Sauvignon Blanc is irresistibly fresh and pure, showing depth and details" Candice Chow, Raymond Chan Reviews, Oct 2024

"An outstanting bouquet of fresh citrus and tree fruits, apples and pear, then honeysuckle, tropical fruits and a touch of fresh herb. Crisp, dry, complex and delicious, a salivating, fresh, and enagaging wine on the palate, flavours mirror the boquet with a backkbone of acidity, some wet stone mineral and complex texture. Well made with best drinking from December 2024 through 2027" Cameron Douglas, Master Sommelier, Sep 2024

The nose immediately captivates with a fragrant burst of citrus intertwined with bay leaf and a delicate hint of sea spray. This Sauvignon Blanc has a bright luminosity with a slight green-olive hue and flavors of guava, gooseberry, preserved lemon peel, underpinned with delicate floral and herbaceous notes. The palate is powerful, concentrated, and energetic with a lingering, juicy, mouth-watering acidity, good balance, length, and purity of fruit.

The 2024 growing season was exceptional. A mild spring, a classic, typically dry Marlborough summer saw mild sunny days. These ideal conditions allowed the grapes to reach peak ripeness while preserving freshness. As a result, the fruit was highly concentrated with distinctive flavours, and the wines produced are pure, with lifted aromatics, lively acidity, and great energy.

The fruit was harvested from Wairau and Awatere Valleys early in the morning to ensure it remained cool and retained purity and fruit intensity. Lightly pressed, the juice was fermented cool, predominately in stainless steel to maximise fruit purity and distinctive varietal character. A small portion was fermented in concrete egg tank and clay amphora to add a grainy texture to the palate. The wine was then aged on light yeast lees for four months to gain complexity and increase mouthfeel.