My Place Sauvignon Blanc has notes of citrus fruit and ripe tropical flavours. The finish is fresh and clean. Pair this with with a fresh creamy pasta or seafood dish.

Product Information: The vines are all planted to Sauvignon Blanc and sit on the south-west slope of the hill next to the village of Saint Andelain. Here the soils consist of clay and limestone from the Kimmeridgian era, perfect to bring the light freshness to Sauvignon. His vinification method includes minimal intervention, with a focus on clarity of the terroir, producing wines of vibrant elegance Antoine Gouffier's dedication and respect for terroir is on full display in his Sauvignon Blancs from Pouilly-Fumé. His wines display a fruity, floral, and intense minerality. As a young vigneron at the helm of Domaine du Bouchot, his wines express a vibrant, elegant, balanced tension. Antoine is truly raising the bar in this appellation. Maker: In 2019, Antoine Gouffier purchased Domaine du Bouchot, from Rachel and Pascal Kerbiquet who had been running it as a family estate since 1987. As a Loire native himself, Antoine has a profound understanding and connection to the land, which lead him to farm the land organically. In 2009 Domaine du Bouchot was the first in the Pouilly-Fumé appellation to become certified organic, and fittingly Antoine was the one to finalised the biodynamic certification. Bouchot holds 10-hectares, which is mainly planted to Sauvignon Blanc, with a few vines of Chasselas, on the southwest side of the hill from the village of Saint-Andelain. The wines reflect the unmistakable character of each of the vineyards: the Kimmeridgian marl soil is of white clay, limestone, and fossilised oysters from ancient seabeds, and the Portlandian terroir (limestone with layered, small rocks) lend a flinty, mineral quality to the wines - the differentiating characteristics lending to a unique purity and clarity. Domaine du Bouchots wines are excellent representations of a sometimes-overlooked appellation and are vibrant, elegant, and balanced. Philosophy: Antoine believes in minimal intervention in his winemaking, using indigenous yeast and stainless steel for fermentation. He is also experimenting with amphorae. The wines are vinified without sulfur. The Domaine produces three different Pouilly-Fumé: Cuvée Terres Blanches from the Kimmeridgian marl soils, Cuvée Les Caillotes from Portlandian soils, and Cuvée 1955 from the oldest vines on the estate. All fruit is handpicked, the yeasts are indigenous and the wine is made with as little pumping as possible. Aged on its fine lees in temperature-controlled stainless-steel tanks, the wine is bottled in the spring after a very light filtration. Nose - Lemon Juice, Herbs, Stony Minerals A lovely balance of lemon juice and zest and dry, stony minerals. Light notes of herbs add another dimension to the mix. Palate - Medium, Pear, Tension This mid-weight style is clearly balanced with masses of refreshment. Partial malo has lent additional softness to the palate. Finish - Classy, White Pepper, Refreshing Plenty of minerality and acidity, together forming a long, classy finish.

Cloudy Bay has produced a Sauvignon Blanc of vibrant intensity. The characteristically uplifting aromas of kaffir lime, lemon zest and nectarine, with the floral notes of orange blossom on the nose; A weighty texture of ripe citrus and stone fruit flavours balanced by a minerally-citrus acid backbone with a finish that is crisp and clean on the palate. The wine has elegant line and length; refined, fleshy yet focused and refreshing.

One of Martinboroughs founding vineyards, Te Kairanga are know the world over for their outstang Pinot Nior. They also produce a wonderful Sauvignon Blanc. Showing a broad fruit spectrum of lime, green apples and melon, the palate has low acid and a generous mouthfeel with a slightly creamy texture. 10% of this wine has been barrel fermented. A very classy wine.

Lively organic Marlborough Sauvignon Blanc from an excellent new producer.

The Hippie Sauvignon Blanc is a beautiful wine sourced from a blend of Margaret River and Blackwood Valley fruit.

This Sauvignon Blanc displays dominant aromas of freshly squeezed lime and grassy notes with underlying hints of passionfruit. The palate is soft with sweet lemon and lime flavours and a subtle note of snow pea leading to a long and crisp finish. Enjoy with sushi or seafood dishes.

Located in the heart of Western Australia’s renowned Margaret River wine region, the Pierro locality, owned and managed by Dr Mike Peterkin, has a viticultural pedigree second to none. Besides making award-winning Chardonnay of distinctive character, Mike also produced the first Semillon Sauvignon Blanc blend in Australia. The Pierro reds are now among the very best in the region. Each parcel is hand-picked, chilled, hand-sorted and whole bunch pressed. There are multiple picks for this wine. With the first batches being picked for aromatic complexity and acidity, and the latter being picked for flavour and texture. Each batch is kept separate and inoculated with different yeasts depending on the variety and date picked. During this time a quarter of the wine is fermented in French oak barriques for 2-3 months for mouthfeel and texture. These different elements combine as a whole to provide an incredible amount of complexity to the final wine. The separate batches are then combined and left on fermentation lees for 3-4 months prior to bottling. A light dry wine, delicious when young but has the capacity and backbone to mature and develop in the bottle. Flavours of citrus, pear, green apple, melon and tropical fruit. Fresh, crisp and dry with both complexity and elegance. An ideal accompaniment to seafood and white meat dishes.

Pale Amber colour. Very complex aromas already with orange bitters, almonds and a hint of honeysuckle. This wine has a textural and concentrated palate with great length and persistence. Delightful notes of orange, toffee and gentle saltiness on the finish. It is a tannic wine. This new release of our Amber wine is a blend of Semillon and Sauvignon Blanc selected from our certified Biodynamic vineyard. The wine was left on the skins and fermented partially before being pressed off. The skin maceration went from 9 days to 44 days depending on the parcel. The fruit was processed in different vessels: open fermenters, closed tanks as well as amphorae. This explains some of the complexity and the many layers of this wine. We look at it being a natural step in creative as well as artisanal winemaking. On the advice of eminent agronomist Dr. John Gladstones, Dr. Kevin and Diana Cullen planted a trial acre of vines at Wilyabrup, Margaret River in 1966. Commencing in 1971, 18 acres of vines were planted on their sheep and cattle farm, including their first Cabernet Sauvignon vines. Sauvignon Blanc, Chardonnay, Semillon, Merlot and Cabernet Franc were planted between 1976 and 1978.