These Sauvignon grapes were discovered in not one but two of New Zealand’s best Sauvignon Blanc vineyard sites. New Zealand expert Steve Smith, MW, sourced grapes from Marlborough on the south island for round and full juicy nectarine and grapefruit flavors, and from Martinborough on the north island to add richness and citrus/lime flavors. Grapes are destemmed, pressed and cold-settled overnight. Cool fermentation is carried out in stainless steel tanks to capture fruit purity. Aged on fine lees for four months to add weight and richness, the lots are then blended, gently fined and filtered.

95 Points
Los Angeles Int'l Wine & Spirits Competition
2017 vintage
92 Points
New York International Wine Competition
2017 vintage
Harvest Note
A cool spring was followed by an average, dry start to the summer. There was record rainfall in some of the most important grape-growing regions like Marlborough. Thankfully the dry summer helped with ripening and harvest conditions.
Tasting Note
Pale lemon straw with a green hue. Vibrant aromas of fresh lemons and limes, green apple, thai basil and a touch of floral honey. Slides across the palate seamlessly with crisp fresh fruit notes.
Food Pairing
Ideally suited to fresh seafood, salads, citrus-sauced dishes, ocean voyages and park blanket reconnaissance.
Technical Data
GRAPES: 100% Sauvignon Blanc
APPELLATION: Marlborough and Martinborough
PH: 3.30
ACIDITY: 7.20 g/l
ABV: 12.8%
AGING: 4 months stainless steel
RESIDUAL SUGAR: 3.2 g/l
Unique Selling Points
  • Grapes sourced from two prized growing regions for Sauvignon Blanc; Marlborough for round, full flavors and Martinborough for rich, citrus flavors
  • Vinified in stainless steel, not oak, giving the wine a fresh, crisp character
  • Lower Carbon Footprint: Certified Sustainable practices, lightweight glass, and local sustainable printer
  • Screw cap closure is practical, environmentally friendly and well-suited for wines meant to be enjoyed on release

About the Grape

Sauvignon Blanc
Sauvignon Blanc has vivid, assertive aromas and flavors of gooseberries, citrus, herbs framed by tangy acidity. Oak contact adds tropical fruit, vanilla, lanolin and toast notes.
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