Little Darling Sauvignon Blanc is the brainchild of Chris Darling and Bart Arnst, a leading organic grape growing and organic consultant in Marlborough; the biggest wine region in the country.

This wine is light bodied and intensely fruity in taste with refreshing acidity adding zesty appeal to every sip. It is great value for money.

Complex, dry, fleshy textured Sauvignon Blanc from Huia Wines in Marlborough; 50 to 60% of the grapes were fermented in older French oak with wild yeasts giving the wine a beautiful complex nose. Certified organic.

Hand harvested organic Sauvignon Blanc from the Osawa vineyard in Hawke's Bay. Wild fermentation in two French oak barriques and a portion of tank fermentation. Aged ?sur lie? for 4 months. 

Complex Sauvignon Blanc for the adventurous, bursting with ripe fruits, citrus and a textured palate with a twist of wild herb.

Sidewinder is an opportunity to celebrate and explore the regional diversity of this iconic New Zealand varietal. 

Classical in its fresh herb, lime cordial and passionfruit seed aromas with a coastal element of weathered rock and salt spray. The palate is linear and textured finishing dry and salivating.

Vegan and Certified Organic

On the nose pungent, rich tropical blackcurrant bud and passionfruit aromas combine with notes of green nettle and oyster shell. The palate is generous and intense with concentrated flavours of white peach, passionfruit and fresh grapefruit. A slight herbal edge and salty minerality leads to a long lingering finish.

From a 40-year-old Sauvignon Blanc planting, the oldest in the region - this wine shows a deeply aromatic nose of honey suckle, lime and jasmine. On the palate it is silky with a phenolic grip that helps balance the acidity which is long but subtle. Notes of goose berry and white peach. This is a wine to drink now or to cellar

If you're looking for next level Sauvignon Blanc, here it is.

Framingham is one of Marlborough's oldest, most established wineries and this Sauvignon Blanc is a classic from the region's (and this country's) most popular and widely planted grape variety. Five per cent of this wine was fermented on skins to add texture and weight. This provides delicious balance and texture to Sauvignon Blanc's innate refreshing and zesty acidity. 

Luna Estate is a relative newcomer on the Martinborough wine block and not only produces three top notch reds from the region's most planted grape variety, Pinot Noir, but also a range of exceptionally tasty dry whites, such as this Sauvignon Blanc.

It's made from a blend of grapes grown on the winery's two different vineyards; the Eclipse site on Puruatanga Road and the Blue Rock Vineyard south of the township.

This is dry, light bodied, crisp and fresh with intense flavours of tropical fruit underpinned by refreshing green herb notes. A great wine to drink with fresh seafood.

Flinty, dry and distinctively herbaceous with beautifully balanced tropical notes. This lovely lively wine puts Martinborough's best foot forward in this refreshingly succulent Sauvignon Blanc from Craggy Range, a family owned company based in Hawke's Bay which also now owns a significant proportion of vineyard land in Martinborough, all of it in the beautiful Te Muna Valley. 

This top notch Martinborough Sauvignon Blanc tastes of flinty freshness with notes of tropical fruit. It is named Te Muna on the label, in homage to its site, and is made from grapes grown on the lower terrace of the winery's substantial vineyard holdings at Te Muna Road. New vines are now in the ground further along the road on higher terraces and will come onstream for use in Sauvignon Blanc produced by this winery in future.

TASTING NOTE 

Not one bound by convention, The Marlborist Grande Sauvignon is a bold departure from the classic Marlborough style. Fermented entirely with naturally occurring yeast in a mixture of old French oak barrels and puncheons, it is an alternative style of sauvignon blanc with an alluring array of grilled peach, candied pineapple and brioche with hints of elderflower and almond. This is a moreish wine with a rich, creamy palate underpinned by a long, citrus finish. 

VITICULTURE 

Fruit was sourced three exceptional sites within the Southern Valleys and Renwick. Largely grown on Loess clay soils and river terraces where young, alluvial soils overlay deep deposits of greywacke stone, the combination of free-draining soils and naturally low yields allowed the vines to ripen small, golden bunches of intensely flavoured fruit. 

WINEMAKING 

A combination of machine and hand-picked fruit was harvested over a week-long period beginning late March. The grapes were transported directly to the winery where they were gently pressed and cold settled for three days. The juice was racked to a mixture of old French oak barrels and puncheons and left to spontaneously ferment by indigenous, ‘wild’ yeast, a process that took several months to complete. Occasional lees stirring and partial malolactic fermentation occurred over a 15 month period of maturation in French oak before the blend was assembled and settled prior to bottling in July.

Founder Dave Clouston and winemaker Sanna Stander are the driving force behind Black Cottage producing wines with local fruit from both Marlborough and Central Otago. This vibrant Sauvignon is full of fresh apricot, cucumber, gooseberry and tomato leaf on the nose. The lively palate is packed full of crunchy green apple, stone fruit and white pepper flavours with a delicious line of salinity and a refreshingly dry finish.