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This Squealing Pig Sauvignon Blanc has been made from grapes sourced from hidden vineyards in the Awatere Valley, which is on the very edge of Marlborough. Light straw in colour, with refreshing layers of lemon, lime pith and freshly squeezed grapefruit, the citrus notes lead to a textural finish with delicious balance. Serve chilled and enjoy now with your best buddies!

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!

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.

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

An exotic Middle-Eastern mélange of poached quinces, sticky dates and tree-ripened figs, laced with vanilla bean, cardamom and hints of black licorice. This is a ripe, opulent expression of the pinot gris grape in a voluptuous off-dry style that has considerable concentration and a long, luscious finish. The three clones were hand-picked separately at high ripeness levels and whole-bunch pressed using very low maceration press cycles. The resulting juice was cold settled, then racked to fermentation vessels. Most of the juice went through a natural indigenous yeast fermentation in old French oak barriques and the balance was fermented in stainless steel tanks using cultured yeast. Towards the end of fermentation all the wine was transferred to stainless steel tanks where the fermentations were stopped, retaining 10 g/l residual sugar. The wine then spent a year on yeast lees (seven months in old barrels and the remaining time in stainless steel tanks) prior to blending and bottling. Kevin Judd is one of Marlboroughs pioneer winemakers whose career is intrinsically linked with the global profile of New Zealand wine. Kevin was born in England and grew up in Australia, where he studied winemaking at Roseworthy College and first made wine at Reynella in South Australia. He moved to New Zealand in 1983 and joined Selaks Wines. Subsequently, he became the founding winemaker at Cloudy Bay, a pivotal role during which he directed the companys first 25 vintages. In 2009 he established his own label, Greywacke, named after New Zealands prolific bedrock. The Name: New Zealand does not have a designated national rock, but if one was ever chosen it would have to be greywacke (pron: grey-wacky). This drab grey stone is found everywhere in New Zealand on the mountains, in the rivers, on the beaches. It consists of layers of hard, muddy grey sandstone alternating with thinner layers of darker mudstone (argillite). Technically the term greywacke refers to the sandstone (wacke is a German name for a type of sandstone), but it is also used as a general term for the entire rock.

Kim Crawford Illuminate Sauvignon Blanc delivers bright aromas of passionfruit and guava. Elegant yet full flavoured, its crisp acidity is highlighted with a refreshing herbal and citrus frinish.

Grove Mill has been making wine with as much thought for the environment as wine excellence for over 30 years. A bouquet of intense and lifted tropical fruits and a very juicy and vibrant palate makes for a punchy and contemporary style of Wairau Valley Sauvignon Blanc.

Our goal is simple: to have a positive impact on the planet. With our lightweight bottle and climate positive programme, Round Theory is consciously crafted to do good and taste great. Piquette is a naturally lower in alcohol fruit wine; sustainably crafted by upcycling pressed grape skins. Our Piquette from Sauvignon Blanc is light, crisp and refreshing, with vibrant gooseberry complemented by tropical and zesty citrus flavours.

Nose: subtle blend of pear, white peach, honeysuckle and lychee. Palate: gentle and soft mouth feel with medium intensity mid palate tending tropical which reflects the warm growing season. Low sugar, but a fruit- sweet balance point: the acidity is subtle and the wine dry. Expresses a fruit sweetness and generosity throughout the palate, starting out with hints of nectarine, peach and undertones of honey with a clean, dry, yet smooth finish. Winemaker’s Notes: Small parcels of Pinot Gris were fermented separately using a variety of yeasts, with fruit taken from a number of vineyard sites throughout Marlborough. Pressings were fermented in oak and kept separate from the free run which was tank fermented. We assembled the wine with the primary goal of balance given the subtle nature of Pinot Gris and the accentuation of primary clean fruit character, which is typically pears and light citrus. Winemaking Philosophy: all our growers are certified sustainable, with viticulturists bent on an organic and natural approach where possible. Dovetailing that nicely are our winemakers’ low intervention approach to their crafting of the grapes.