After the grapes are carefully selected, they are gently pressed. A controlled low-temperature fermentation is them carried out in stainless steel tanks with maximum protection from oxidation. The final wine is then rested before bottling.

This flexable wine will pair with a wide variety of salads, asparagus, artichokes, avocados, apples, chickpeas, crab cakes, cumin, fennel, hummus, Brie, Camembert, feta, goat cheese, mango, cilantro, garlic, tomatoes, turkey, green vegetables, basil, to name just a few.

Unique, exuberant, intense. The explosive varietal that awoke the world to New Zealand wine. The explosive flavors of New Zealand Sauvignon Blanc have dazzled wine critics throughout the world, setting the international benchmark for the style. In 1975, when Marlborough’s first Sauvignon Blanc vines were planted, no one could have predicted the superstar status that this variety would attain within a couple of decades. Sauvignon Blanc was commercially produced on our shores for the first time in the 1970s and is now New Zealand’s most widely planted variety and most popular.

Aromas of ripe peach and citrus notes with flavors of lemon, lime and a hint of green apple. Well-balanced acidity and a lingering hint of nectarine frames the finish.