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One of Martinboroughs founding vineyards, Te Kairanga are know the world over for their outstang Pinot Nior. They also produce a wonderful Sauvignon Blanc. Showing a broad fruit spectrum of lime, green apples and melon, the palate has low acid and a generous mouthfeel with a slightly creamy texture. 10% of this wine has been barrel fermented. A very classy wine.

TE KAIRANGA John Martin Chardonnay, Martinborough/Wairarapa

Since taking over the reigns at Cullen in 1989, Vanya Cullen has taken this esteemed winery to new heights including winning for herself the Gourmet Wine Traveller Winemaker of the Year honours along the way. The Mangan Vineyard Sauvignon Blanc Semillon is the sibling to the Cullen Vineyard version and shares the same level of elegance and flavour precision. Add to that precision an added layer of complexity and texture on the palate and you have what many consider to be Western Australia's premier 'classic dry white'.

Forester Estate Sauvignon Blanc has clean aromas with underlying richness and varietal fruit characters of lychee and passionfruit. There's a subtle hint of blackcurrant along with lime and well integrated cedar oak. There is a herbaceous thread through the wine of pea shell and nettle along with underlying wood smoke. On the palate, full and textured with a rich creamy texture. There is lychee, lemon thyme, nettle, roasted red capsicum and passionfruit along with balanced cedar oak and wood smoke.

Another outstanding release from excellent producer, Scotchmans Hill. Robin Brockett adds a touch of oak to lend some welcome texture and dimension not always seen in this variety, yet it retains its trademark zing.

A beautifully made Tasmanian Sauvignon Blanc at a great price! Devil's Corner has clean, fresh grassy notes with terrific concentration of passionfruit and citrus on the palate. Crisp finishing with great balance of acidity, leaving the flavours linger in the mouth.

Fresh, intense bouquet with asserted blackcurrant bud and boxwood notes. Fresh and round on the palate, with spontaneous expression. A wine with exquisite lightness. Manual harvest in the vineyards. Use of the principle of gravity so as to avoid all pumping, which could harm the quality of the wine. Pre-fermentation maceration for 12 hours to extract the maximum amount of fruit and all the typicity of the Sauvignon blanc grape variety. Brief pneumatic pressing to obtain a gentle separation of the solid and liquid of the grape. Very light static settling of the juice to preserve enough fine lees so that the alcoholic and malolactic fermentations can occur naturally. 8 to 10 months maturation, in small stainless steel vats to preserve freshness. One of the greatest Domaines in Chablis. Founded by William Fevre in 1957, its vineyard holdings include 12 hectares of premier cru and 16 hectares of grand Cru vines. The Domaine's fruit is harvested by hand, a rarity in Chablis, and rigorously sorted at the winery to ensure the highest quality. In recent times the amount of new oak used has been cut back and today the average age of the barrels in the cellar is five years. From their Petit Chablis to the Domaine's six Grand Cru wines, the quality is superb and the range from Domaine William Fevre is a benchmark for the wines of the region.

Printhie Sauvignon Blanc is like passionfruit sorbet., wonderfully clean and precise. Has all the drive and intensity of the very best Marlborough Savvy but with added complexity and interest. Get in on the ground floor with this region and it's aromatic white as it is going places in a hurry.

Forrest Estate now have vineyards in premium Otago and Gimlett Gravels but grapes for Field of Stones Sauvignon are pure Marlborough, grown on the very stony soil adjacent to the Forrest winery, hence the name ‘Field of Stones’. The fruit is harvested in the cool of the night and early morning to maximise the mineral freshness and the lemon thyme, elderflower and guava flavours. Bring on the seafood platter!