Wairau River Estate Sauvignon Blanc
This is the wine that put New Zealand on the world stage. Our first vintage of Wairau River Marlborough Sauvignon Blanc in 1991 won the National trophy for the best Sauvignon Blanc and promptly sold out.
It all starts in our Estate Marlborough vineyards, in the region famous for introducing elegant, cool climate New Zealand wines to the world. Marlborough’s warm days and cool nights create an extended growing season allowing the grapes to develop beautiful acidity which balances the intense varietal characteristics of ripe grapefruit, white nectarine, and tropical fruits resulting in an elegant, refreshing, crisp flavoursome wine that distinctly says Marlborough Sauvignon Blanc.LEARN MORE
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Flowering commenced in the first week of December. During this period the region experienced higher than average rainfall limiting the potential yields. January and February were some of the warmest months on record culminating in one of the earliest harvests seen in the region. Picking began in the first week of March and concluded in the first week of April.
Flowering commenced in the first week of December. During this period, the region experienced perfect flowering conditions. January to March produced some of the driest months on record culminating in one of the most exceptional harvests ever seen from the region. Picking began in the 2nd week of March and concluded in the second week of April. The drawn-out nature of the harvest allowed the winemakers to pick at optimal balance and sugar ripeness, as well as physiological ripeness. The warm and fine weather through the late summer months has allowed the development of a riper spectrum of tropical flavours. The resulting wines have wonderful fruit concentration aromatic power.
Freshly Shucked Oysters in the Half Shell with Rock Sugar
Freshly shucked oysters and Sauvignon Blanc is a match made in the heavens! The beautiful natural acidity in our Marlborough Sauvignon Blanc helps cut through the richness of the oysters.