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The nose shows lemongrass, kaffir lime and red grapefruit… Hints of crisp nectarine, rich nougat and citrus rind evolve on the back of the nose. The palate begins fresh with bright peachy fruit, pineapple and is plusher than expected once it hits the midpalate. The finish has a driving acidity that is cuddled by hints of fruit sweetness, leaving the mouth watering for another sip Winemakers Notes I discovered HBSB my first weekend here in HB in the summer of 2008 and thought right away that I wanted to make one of my own. The soft, complex, more tropical style appeals more to me than the styles grown to the south of HB. So we work on lots of lees stirring and accentuating those fleshy, rich notes. While there’s no doubt it’s a Kiwi SB, it’s also uniquely Hawke’s Bay and I love that. Vineyard Hawke’s Bay lies on the East Coast of the North Island of New Zealand. The region enjoys dry summers with moderate, cool nights. This wine reflects a single vineyard Sauvignon Blanc which was grown inland on the elevated terraces of the Crownthorpe sub-region of Hawke’s Bay. This appellation enjoys long, strong sunlight hours but is slightly cooler than the coastal plains of Hawke’s Bay, making it most suitable for growing Sauvignon Blanc. The 2021-22 season was a relatively warm with above average rainfall in the spring. Crop loads and options on the vine were also above average. The growing season was fine until a cold spell in February followed by some rainfall throughout March and April. However, Sauvignon Blanc remained resilient, especially up in the Crownthrope region, where we were able to let the fruit hang out to achieve the ripeness and flavour development needed to produce this unique style. Winemaking The fruit was picked over 3 days in early April then de-stemmed and crushed. The juice was settled and fermented in stainless steel tanks using two different yeasts in co-fermentation. Frequent stirring was done throughout fermentation and post fermentation allowing the solids to flesh out the palate. The wine was then cold settled and stabilized before bottling under screw-cap to maintain the bright fruit and aromatics gained from the young New Zealand soils and phenomenal UV light.

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.

Fraser Gallop Semillon Sauvignon Blanc is partially barrel fermented combining the strengths of Semillon & Sauvignon Blanc to deliver an aromatic wine of strong citrus & grassy characters, tropical fruits, complexity and wonderful balance. It comes from the talented hands of Clive Otto.

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

Rich and concentrated Sauvignon Blanc. Complex aromas of lemongrass, cashew nuts, floral and nectarines. Full and subtly creamy palate with balanced acidity. Lingering aftertaste, quite a serious wine, clearly more than your every day sauvy. Individual batch fermentation has provided a powerful bracing flavour, stunning vibrancy texture, and balance; and shows what can be achieved when this variety has everything is thrown at it.

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

This classic sparkling blend of predominately Chardonnay and some Pinot Noir has been used to create an elegant wine with lively lemon fruit characters, with an appealing yeast flavour, and a fresh clean finish.

Umamu Estate only releases their wines when theyve had time to develop in the bottle and this Sauvignon Blanc Semillon is drinking beautifully now. In the glass: Beautifully vibrant bright lemon with a still-youthful green tint. On the nose: Lifted mix of toast and honey development. On the palate: Rich and beautifully developed with a lovely warm core of buttered toast, preserved lemon and lemon curd in a terrifically textured, layered and complex wine. So remarkably fresh and complex.

The team at Hay Shed Hill has selected the best vineyard blocks on their Margaret River estate to create the Block Series. The fruit for this wine comes from some of the oldest Semillon and Sauvignon Blanc vines in the region. Full straw with yellow green hue, it presents a plush honeydew melon and warm honey mix with guava and lime juice generosity. The developing palate has a mouth-filling and harmonious mix of lime and melon with deeper traces of tropical fruits and touches of biscuit and honey chiming in on the finish. A complex barrel fermented style and ready to drink.