The Triolet blend, first produced at this vineyard in 1987, was inspired by the white wines of Graves, Bordeaux. Each variety is picked at optimum ripeness, and is usually fermented separately. The characteristics of optimum ripeness are different for each variety. We pick the Sauvignon blanc after the strong herbaceous flavours have disappeared, the Semillon when the acid is not too harsh, and the Muscadelle when the flavour intensity peaks.

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.

A classic Peninsula Chardonnay with richness and complexity and underlying elegance. Peach and tropical fruit aromas combine well with nutty creamy oak and the palate is full flavoured and long.

A complex array of melon fig and cashew aromas is followed by a typically elegant and subtle palate with beautifully integrated oak. Petaluma had set a benchmark in Australian Chardonnay.

The citrus rind and grapefuit lead the palate to an overall fine yet textural journey. Cape Mentelle Chardonnay had this distinctive minerally line too, apparent with focussed refreshing acidity. Faint nuancesof soft nougat and cashews also add to what is a harmonious balance and an elegant and length finish.

Giant Steps plays it's part in the rapid accension of Australian Chardonnay back to the position it once held here. That being of the king of white varieties. This is a very stylish numbe from Phil Sexton and his team. Stonefruit, melon and butterscotch characters are supported by vanillin oak and the palate is long and textured with a clean crisp finish.

Light to medium-bodied, tight-knit with white peach, grapefruit, herb and mealy characters,well-balanced acid and a long fresh finish.