Cloudy Bay Sauvignon Blanc is often labelled as the brand that kick started the Kiwi Sav Blanc revolution. Without doubt it is seen as an international benchmark Sav Blanc noted for its vibrant aromatics, layers of pure fruit flavours and fine structure.

Cloudy Bay has produced a Sauvignon Blanc of vibrant intensity. The characteristically uplifting aromas of kaffir lime, lemon zest and nectarine, with the floral notes of orange blossom on the nose; A weighty texture of ripe citrus and stone fruit flavours balanced by a minerally-citrus acid backbone with a finish that is crisp and clean on the palate. The wine has elegant line and length; refined, fleshy yet focused and refreshing.

The wine tastes remarkably good: concentrated, aromatic, and complex. The speed with which the grapes became concentrated preserved magnificent vivaciousness. The wines are truly brilliant.

Ghost Town Chardonnay is handcrafted in very limited quantities. Generous aromas of peach, naval orange and meyerlemons with acacia blossom and a touch of brioche in the background lead to a creamy, and textural palate. Integrated nougat oak, with subtle spice and hints of flint are showcased on the palate. A fine, precise acidity flows through the wine to a persistent finish.

Since the early 90's, Penfolds have been producing Chardonnay from the cool climate region of Tumbarumba. The Chardonnay is elegant with white florals, stone fruits and a great acidity structure. Maturation in French Oak gives the Bin 311 a subtle nutty savoury flavour through and through. A great all season wine for all sorts of occasions.

Approachable, generous and flavoursome with a silken elegance. Berry fruits come to the fore with gentle dried herb notes in the background. Medium bodied, the palate is finely structured with lovely soft lingering tannins which integrate perfectly with the soft supportive acid and plush fruit.

Crafted by Will and Rachel Hoare, Novum stems from decades of hands-on Marlborough experience, including a long stint managing the iconic Fromm estate. The Riverbrook Vineyard in Marlborough's Southern Valleys supplies the fruit, planted on clay-rich soils that naturally restrict yields and yield exceptional depth. In the winery, intervention stays low to let site character lead. Whole-bunch pressing, wild yeast fermentation, and ageing in French oak punch up texture without masking fruit purity. Malolactic fermentation is handled judiciously to preserve structural line and drive. Expect concentrated white peach, citrus rind, and crushed flint on the nose, leading into a tightly woven palate of nectarine, toasted hazelnut, and striking mineral acidity. It offers the tension of top-flight White Burgundy with distinct Marlborough clarity, making it an outstanding investment for any serious cellar.