Gold Medal – New Zealand International Wine Show 2025
A new vintage release and another winner. This is consistently one of the most popular Sauvignons we sell, loved for its succulent flavours of passionfruit, tropical fruit and citrus, with a mouth-watering finish.
"If this is not Marlborough’s most consistently top Sauvignon Blanc, it is certainly the best value.” Bob Campbell, MW
Winery notes (2025 Vintage)
"Influenced by Marlborough’s memorable style, we’ve created an exuberant Reserve Sauvignon Blanc from Dillons Point, the most expressive subregion. Grown in alluvial soils with coastal influences, this wine has a unique salty minerality, ripe tropical and stone fruit flavours with impressive palate weight. Wrapped up with a mouth-watering finish, this is our very own signature style."
5 Stars & 94/100 Sam Kim, Wine Orbit, July 2025 (2025 Vintage)
"This is instantly appealing on the nose, presenting aromas of crunchy apple, feijoa, kiwifruit, and lemon zest. It's equally satisfying in the mouth, offering terrific vibrancy and juicy fruit intensity, with a long and tasty finish. At its best: now to 2027."
Rated Excellent & 93/100 Cameron Douglas MS, September 2025 (2025 Vintage)
"Fresh and crunchy red apple, tropical fruits of pineapple and mango, fresh basil, a refreshing wine bursting with flavour. Just dry on the palate with a core of ripe apple and tropical fruits framed by a saline acidity and chalky textured fruit tannins. There’s a light leesy quality adding texture and length. Well made with best drinking from 2025 through 2028."
5 Stars & 18.5+/20 (94) Candice Chow, Raymond Chan Wine Reviews, September 2025 (2025 Vintage)
"Bright, even, pale yellow with a light green hue. The nose is full, packed with aromas of citrus, passionfruit, guava, jalapeno and tomato vine. Medium-light bodied, aromas of lime, passionfruit and guava have a pure core, entwined with blossom, jalapeno and tomato vine. The pristine fruit is elegantly presented with a lightly creamy, effortless mouthfeel, driven with precision and invigorating acidity to a long finish. Excellent balance and precision. Match with pan-fried sole fish and scallops over the next 3 years. Fermented to 13% alc."