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Semillon Sauvignon Blanc had been one of the popular white blend classic due to how easy it is to match with food. De Bortoli is a great example showing a hint of straw and passionfruit flavours with a light crisp finish.

The bouquet is pure and expressive showing vibrant passionfruit, tropical fruit and grapefruit aromas, with underlying blackcurrant leaf and herbal notes. The palate is concentrated and elegant, with fruit flavours that are consistent with the nose; grapefruit, mango and herbal. A lively acidity and mineral drive, provide the wine with exceptional concentration and length.

The 2025 Red Hut Awatere Valley Sauvignon Blanc is bright and expressive, with aromas of lime, gooseberry and passionfruit, alongside hints of lemongrass and fresh herbs. The palate is dry and lively, showing flavours of green apple, lime zest and tropical citrus. A subtle lees influence adds softness to the texture, while crisp acidity and a mineral edge give the wine a long, refreshing finish.

Bountiful fresh fruit aromas and flavours of passionfruit and grapefruit accompanied by vegetable garden flavours of capsicum, tomato and green beans. This wine is a veritable smorgasbord of tastes

Dr Forrest and his wife Brigid (also a doctor) use techniques in the vineyard to allow the grapes to obtain maximum flavour, but keep sugar (and therefore alcohol) levels down. No fancy winery or laboratory tricks – just some very clever canopy management and timing as to when they pick. This delicious lower alcohol (9.5%) Rosé melds Pinot Noir with the white grape Arneis to create a delightfully fresh and lively pink, bursting with fresh strawberries, ripe red cherry, and just a hint of aromatic herbs like sage and thyme.

Marlborough Sauvignon Blanc is a phenomenon – a white wine loved by our thirsty customers. And for good reason. This northern-tip region on New Zealand's South Island delivers wines bounding with fabulous ripe tropical fruit and zingy citrus freshness. Not all, however, get it as right as Hole in the Clouds. The grapes that go into this wine have been lavished with the greatest TLC, to ensure ultra healthy, perfectly ripe berries, every one. What's in the bottle will prove that. Chill it down, unscrew the cap and unleash the flavours. You'll smell that fruit before the glass nears your nose. Hole in the Clouds is a blast as a glass on its own, and equally delicious with salmon with saucy salsa, barbecued prawns, chicken or Thai green curry.

Pithy, intense and focused with flavours of white pepper, citrus fruit and fresh green herbs. There's mouth-watering acidity and a fine, chalky finish. Lower than average yields have given this wine extraordinary texture.

This Sauvignon Blanc is full of passion fruit and gooseberry aromas and flavours, balanced by some grassy, herbaceous complexity and fresh acidity.

A rather hedonistic nose suggests ripe pears, fresh peach and oatmeal while the palate is taught and chalky with nectarine, pear and iodine notes and a driven freshness. Unmistakably Marlborough for its cleansing hit of salty goodness, this is harmonious, balanced and dry. Established in 2011, Corofin is the new home for ex-Jackson Estate winesmith Mike Paterson and his partner Anna, until recently GM at TerraVin. At this early juncture, while Mike is contracted to another project and Anna busy raising the couples two young daughters, Corofin craft two (soon to be three) single-vineyard Pinot Noirs, each in tiny 100-150-case lots. You can read about two of these pretty special Marlborough sites below (the third being the Weavers Waihopi Slopes at Churton). Not too far down the line well see a little Chardonnay as well. For the time being the wines are made out of temporary digs at Fromm. Having spent the majority of their working years in and about Marlborough, Mike and Anna have no doubt regarding the potential of their adopted region, and were well placed to approach their first choice of vineyards. Indeed, Patersons selection of sites reflects both a winemakers enthusiasm for Marlboroughs Southern Valley hillside vineyards plus the dedication of certain grape growers whose vineyards he believes act as a beacon of Marlborough individuality. Not by accident do these growers focus on organic and/or biodynamic principles. In addition, Patersons artisanal approach in the winery does the necessary justice to each site; hand-harvesting and sorting, whole berry/cluster ferments, fermentation with indigenous yeast, no fining nor filtration and zero new wood, with the wines raised in 2-4 year old barrels. In a region where for much of the time money talks and terroir walks, Corofins 2013s show that great, singular terroir is thriving in Marlborough (a cliché that has sometimes hit troubled waters in its journey across the ditch). Paterson goes one step further in demonstrating that precocious, ripe Marlborough Pinot can be made without confected fruit, nor winemaking artefactPatersons are beautifully aromatic, detailed and sculpted Pinot Noir, which combine the best of all worlds: finesse, freshness, terroir transparency. We can already tell you hes got a similar way with Chardonnay. The wines have the aromatic prowess and elegant texture that will appeal to Burgundy fanatics, but also youthful generosity and reasonable price tag; qualities all Pinot lovers can get behind. In short, were delighted to be working with this talented and classy young project.