Sauvignon Blanc launched New Zealand wine onto the international stage in the 1980s, and today most New Zealand vineyards produce this variety. Sauvignon Blanc from Waipara Valley is more likely to have tropical and gooseberry flavours, unlike the herbaceous Marlborough Sauvignon Blancs. Those flavours along with low crop yields means the region is producing unique and intensely flavoured wines.
A cool summer resulted in the grapes ripening slowly over a longer period than usual, producing a wine with fine acidity and full of flavour; our best Sauvignon Blanc yet.
A long, warm summer has produced another exceptional wine with gooseberry and passionfruit flavours and complex minerality.
A cool summer followed by a hot autumn has produced an extraordinary wine with gooseberry and tropical flavours followed by a crisp finish.