Winemaking:The grapes for this wine were picked at night to keep the temperature cool and enhance fruit quality and freshness.The wine was fermented in tank over a 14 day period with temperature control to retain fruit intensity. Tasting Notes:This wine is full of character highlighted with aromas of peach, melon, and citrus. The fruit flavours are balanced with a natural intensity and very smooth finish. Background.Bakenal by Evoi captures the spirit of the bacchanal - a wild, uninhibited celebration. This revelry ranges from mythological feasts attended by Nymphs and Satyrs, to the modern day Caribbean Carnival, which combines the energy of beautiful people with the vibrant colours, sights and sounds of the West Indies.

This Cabernet Sauvignon, sourced from premium Australian wine regions, has ripe fresh dark berry fruit flavours balanced by soft tannins.

Crafted by a boutique family-owned winery in South Australia, 1920 Winesare inspired by the year made famous by the introduction of Prohibition. Made from premium grapes harvested in the cool of the night for the most robust flavour profile, this non-alcoholic sauvignon blanc has a dry profile and exhibits all of the classic characteristics you would expect from this traditional white wine, which has notes of tropical fruit salad and an elegant palate of mango and passionfruit. This has a well balanced, full-bodied mouthfeel. Vegan friendly and contains just 2.7g of sugar per 100mls.

A crisp light bodied Sauvignon Blanc offering gooseberry, passionfruit aromas which carry to tropical citrus fruits and lively acidity. Share with seafood, chicken or goats cheese.

This Sauvignon Blanc exhibits a dry medium body and intensity of dragon fruit and ripe peach, This crisp wine promises to deliver a lasting finish.

With intense lemon, citrus and stone fruit aromas, notes of wild ferment and a hint of gooseberry, this fresh and vibrant wine is classic cool climate Marlborough Sauvignon Blanc at it's best!

Anna and Jason Flowerday run the Te Whare Ra vineyard in Marlborough according to organic and bio dynamic practices. The fruit is picked and sorted by hand, then processed in a winery especially designed for small-batch wine making. On the nose, this Sauvignon has characters of elderflower and white currant with ripe tropical and citrus fruits. These follow on the palate, which is fine and soft with vibrant, fleshy fruit, balanced by ripe, juicy acidity and lingering minerality.

Howard Park Sauvignon Blanc contains a fragrant nose of snow peas and guava with a little passionfruit which is a precursor to a palate that's juicy and tight with citrus acidity. A barrel fermented component ensures that there is a level of complexity that separates it from its contemporaries.

Te Mata of one of New Zealand's great wineries producing wines of outstanding quality and consistency. This is deliciously dry with citrus and floral aromas; ripe with concentrated lime and passionfruit on a long, fine palate.

One of the most anticipated releases from Marlborough shows a rich aromatic bouquet and a palate brimming with passionfruit, gooseberry and melon fruit flavours and herbs. Partial barrel fermentation imparts creamy undertones and complexity.