Lovers of Marlborough Sauvignon Blanc who are keeping an eye on their waistbands will fall in love with the latest addition to the South Island range. The South Island White Mist Sauvignon Blanc is sourced from the world's most famous region for Sauvignon Blanc and contains all the typical flavours of gooseberry and citrus we've all come to love. The bonus here is the 25% less calories than the standard South Island meaning you can enjoy that glass of Savvie guilt free.

https://s3-ap-northeast-1.amazonaws.com/orchestracms/eosportal/pdf/tasting-notes/chateau-doisy-daene-l-extravagant-de-doisy-daene-2013.pdf

The important Sauternes property Chateau Suduiraut lies alongside Chateau dYquem and was ranked 1er Cru in the Bordeaux classification of 1855. Suduiraut can boast a history going back to 1580 although in 1992 it joined a family of properties, including Chateau Pichon Baron in Pauillac and Chateau Petit Village in Pomerol, owned by the French insurance giant AXA. Suduiraut, noted for its finesse and subtle complexity, is one of a small group of Sauternes producers which have emerged as worthy rivals to their famous neighbour. The 200ha property has 92ha under vine, mostly on gravel, sand and clay soils.

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.

Biodynamic. Together with its sister-in-arms Cuvée Edmond, Dix-Neuf is the antithesis of modern, ‘textbook’ Sancerre. This jaw-dropping Sancerre is drawn from the oldest vines in the Moussière vineyard (approximately 100 years of age), cropped at Grand Cru Burgundy-level yields (in fact the lower end of this range). The wine was fermented and raised in 2,000-litre, tronconique wooden tanks for 12 months before a spell in steel on lees. Only 500 cases per year get to see the light of day.