Great classic Marlborough Sauvignon Blanc with freshness and tropical fruit aromas tempered by a nervy backbone of bright acidity that runs through each vibrant, summery sip of this fruit forward wine. Complex notes come through in a creamy mid palate, which is an expression of lees contact post fermentation in stainless steel tanks. This adds richness and breadth to the wine as well as length of flavour.

Forrest Estate Sauvignon Blanc is made from a blend of grapes grown on four vineyards located around Renwick in the Wairau River Valley. Whilst all
have their own characteristics, they share in common the Wairau plains, gravel rich, free draining and devigourating soil profile. This classical Marlborough terroir is critical in achieving the smaller berries and lower cropping levels needed to produce premium Sauvignon Blanc.

Vineyard
10-year-old vines, greywacke soil, cane pruned.

Winemaking
Machine picked, pressed off skins, cold settled, fermented cool for 15 days.

Aroma
Passionfruit, gooseberry, green capsicum.

Palate
Passionfruit, lemon, grapefruit, zingy acid.

Tapi Organic Marlborough Sauvignon Blanc is a small-batch, sustainably certified organic white wine from Marlborough, New Zealand, crafted by Altschwager + Kenneally. It features vibrant aromas of passionfruit, lime, and white peach, balanced by crisp textural acidity and a 13% alcohol volume

2024 vintage

95 POINTS - OUTSTANDING
”An enticing, pure fruited bouquet with a complexity from mineral and sea spray ideas, cape gooseberry, peach and red apple flesh then citrus. As the wine opens out warming in the glass the aromas and flavours of grapefruit and white spice, lemon verbena and fresh sage with a touch of Thais basil. Plenty of stony mineral and a light sea spray complexity along with a backbone of acidity and lengthy fruit-led finish. Taut and ripe, lengthy and well made with best drinking from day of purchase through 2031.” APR 26

Fantastic value for money, dry and flinty with brief lees maturation adding depth, which balances the fresh acidity in this zesty little wine. It was fined once and lightly filtered before bottling.  

Clos Henri began 22 years ago in Marlborough when the French Bourgeois family expanded their winemaking from the heart of Sancerre in the tiny village of Chavignol to Blenheim, in 2001. Now that their vines are 22 years of age , the family feels that they are only now starting to reflect and express the taste of the land. This family retains their land and winemaking in Chavignol where they have made wine for 11 generations.

Greystone is one of North Canterbury's wine stars situated on the slopes of limestone rich hills in Omihi. All of the grapes that go into Greystone wines are 100% certified organic with BioGro NZ and all are estate grown. No additional fruit is purchased to supplement production, which is one of many incremental steps that go into Greystone's high quality wines. 

This Sauvignon Blanc was 100% barrel fermented in old oak with wild yeasts and is made from fully certified organic grapes with BioGro NZ certification. Like all Greystone wines, it is made entirely from estate grown fruit with nothing bought in to supplement production. This is one of many incremental steps at Greystone that consistently ensures high quality. Partial malolactic fermentation provides creamy flavour notes to this wine, which are kept in check with the balance of bright acidity and a light spicy taste which further adds complexity.

Certified organic with BioGro NZ.

About Greystone

The Greystone wine story began in 2000 when the Thomas Family bought an old sheep farm on the Omihi hills in the Waipara Valley, North Canterbury. The rolling limestone hills lured this family in and their goal was a single minded one: to make great wines from the limestone rich soils here. Fast forward 20 years and Greystone is one of the great (and, some might say, yet to be fully discovered) wineries in this outstanding wine region. Not least due to the work of winemaker Dom Maxwell and general manager Nick Gill, who began working together in 2005 and has grown along with the brand and quality.

Winemaker Simon Waghorn brings grapes together from three sub regions of Marlborough to make this dry, full bodied style of Sauvignon Blanc. Vineyards in the Wairau Valley, Awatere Valley and Kekerengu Coast (the most southern of Marlborough's vineyards) all combine to make this succulent dry wine with its ripe flavours of tropical fruit balanced by green notes. 

All grapes are machine harvested at night or in the cool parts of the day to preserve the purity and intensity of flavours. WInemaker Simon Waghorn blends to suit what he thinks is Astrolabe’s style, which reflects what he has learnt as a winemaker and drinker over the years. This means he aims to create a Sauvignon that tastes dry, expressive and elegantly balanced with flavours of passionfruit, blackcurrant leaf and gooseberry. 

The story of Astrolabe

Diversity, history and family ownership are among the reasons to try the outstanding range of wines from Astrolabe, which was founded in 1996 in Marlborough by winemaker Simon Waghorn and his partner in life and wine, Jane. 

Simon has forged a reputation for being one of New Zealand's most respected producers of aromatic white wines after winning an almost embarrassingly long string of awards for his Sauvignon Blancs. He has also forged a name for adventurously diverse winemaking - he produces dry flinty whites from the most southern vineyard in Marlborough at Kekerengu on the coast about an hour's drive south of Blenheim. He is the only winemaker to produce wines from here. 

He is also one of the few in this country to make Albarino, Chenin Blanc and a consistently outstanding range of wines from the organically certified hillside sloping site that is the Wrekin Vineyard in Marlborough. 

The winery remains family owned and is now run by two generations, including Simon and Jane as well as their adult daughters. 

Commercial description

WINEMAKING

The vintage of 2023 was a challenging year climatically, very wet, and humid with low sunshine hours and periods of intense rain culminating in flooding in late January and Cyclone Gabrielle in early February.  The weather improved for the harvest months, but low sunshine hours resulted in wines with a light elegant touch, fresh, lively, and delicious in their delicacy.

Our Sauvignon Blanc vineyards are elevated hillside sites, grown on volcanic-influenced soils and exposed to cooling sea breezes. Dry grown and hand harvested before being gently whole bunch pressed, the juice is racked clear and fermented in tank with cultured yeasts, then blended, f iltered, and bottled in the winter. 

TASTING NOTE

Our 2023 Estate Sauvignon Blanc is a classically styled, wonderfully f resh aromatic wine. With clean bright aromas of snow pea and freshly chopped herbs the palate has citrus and elderflower characters, finishing with a refreshing crisp mineral purity. A fresh breezy wine that displays beautiful balance with a mineral delicacy, perfect for summer drinking.

Section 94 is one of New Zealand great white wines, made from a small portion of vineyard land that was named Section 94 on the country's original lands and survey map. It's the brainchild of the highly experienced viticulturist-winemaking duo, Ivan Sutherland (one time Olympic medal winning rower) and James Healy, the grapes are 100% barrel fermented in new French oak followed by aging in oak. Complex, great and long lived maverick wine.

Layers of depth with nutty aromas and full bodied with dry flavours. Drinks well on release and can also age, as this example shows. It is 100% Sauvignon Blanc but is not labelled with the varietal as Sutherland and Healy want to highlight what's possible from the land first and foremost.

From Jules Taylor...

The signature dish. When Jules talks about Sauvignon Blanc, clouds part and celestial choirs sing. This is the wine Jules loves because it is so expressive of the site where it’s grown. It’s a grape that, within a row - and even within a bunch - has a mind-blowing range of full-throttle flavour, just the way Jules likes it.

Cloudy Bay Sauvignon Blanc is an iconic New Zealand wine with depth, complexity and a dry style.  Fermentation is carried out mostly in stainless steel tanks which delivers freshness and directly fruit flavours, which are balanced by a small portion of the wine, typically 4% of the blend, being fermented at warmer temperatures in old French oak barriques. A little goes a long way and this oak fermentation provides a smoothness, softness and flavoursome interest to this deliciously complex Sauvignon Blanc. Its flavour notes span the spectrum of appealing tropical fruit and herbs to dry spicy aromas and a lingering freshness on the long finish. 

These complex winemaking factors combine to create a wine that is a noticeable step up from many other Sauvignon Blancs on the market.

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.

Te Mata Tasting Note

White diamond at its core with flickering lemon lights, Cape Crest ’24 opens with expressive grapefruit, lime blossom, and white currant, lifted by hints of guava and warm citrus brioche. Fine and long, the palate surges with layers of nectarine, lemon oil, and ripe tropical fruit threaded with notes of sea salt, flint, and subtle toasted cedar. Cape Crest ’24 is layered, seamless, and beautifully focused with striking clarity and drive, delivering signature ripeness and complexity alongside a refreshing, long and mineral-edged finish.

Sauvignon Blanc with a powerful new twist - full bodied, textural dry white blend of Sauvignon Blanc, Semillon and Sauvignon Gris (a varietal in its own right rather than a blend, despite the name). This wine is bone dry and refreshing with high but beautifully balanced acidity. Flavours of ripe gooseberry, lime and sea salt, dill, coriander, beeswax  and subtle woodsmoke notes all combine in this beautiful barrel fermented white. 

This is one of New Zealand's iconic dry, full bodied, top quality Sauvignon Blancs with its lush fruity style and bold flavours. 

Te Mata Estate is one of Hawke's Bay's oldest working wineries and was among the first to pioneer the purity of Bordeaux styled Sauvignon Blanc.

DILLONS POINT
Located near Marlborough's coast, is defined by deep young, mineral-rich alluvial silts, deposited on sand. Cooling afternoon ocean breezes extend the growing season, providing fruit concentration.

TASTING NOTES
This wine oozes ripeness, with intense passionfruit and blackcurrant flavours, that combine with a salty minerality unique to Dillon's Point. This wine is immediately expressive but will continue to drink well for the next three years.

VINTAGE REPORT & WINEMAKING
2025 was a vintage where patience was rewarded. Spring's warm weather created ideal growing conditions and abundant crop loads, which we carefully reduced to enhance fruit quality. January's cool temperatures extended the fruit ripening period, enhancing pallet weight and aromatic intensity. Benefiting from ideal weather, we commenced harvest in mid-March, methodically working block by block as each reached optimal conditions. Dillon's Point Sauvignon Blanc was harvested exactly when we wanted with ripe fruit characters, then gently pressed. We used a variety of yeast strains for fermentation in stainless steel, chosen to enhance palate weight. Warmer ferment temperatures are used, which enhances mouth feel and the trademark thiol characteristics unique to this sub-region. After fermentation, the wine was kept on light lees for three months, prior to bottling.

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.