The Ned Sauvignon Blanc

100% Sauvignon Blanc which is field destemmed before being gently pressed into stainless steel tanks. The juice is fermented at cool temperatures with selected yeast strains aimed at developing a full flavour spectrum; from green and citrus notes to riper, more tropical flavours.

Within the Marlborough wine region, Waihopai River Vineyard lies on the flats on the right bank of the Waihopai River, at the mouth of the Waihopai Valley. By far the most substantial part of the 260ha vineyard is planted in Sauvignon Blanc. What makes the Waihopai River Vineyard such a great place is the exceptional diversity across the one site. It consists of three terraces, formed by glacial movement over thousands of years. The bottom terrace consists of the old river bed, with silt, silty clay loam and gravel soils. Diverging seams of varying soils give real diversity of flavours to work with. The middle terrace has more gutsy soil, with more fertile topsoil overlaying the gravels below. This area also gives a wide range of flavours and characteristics. The top terrace is the largest of the three, and varies across its width from west to east. The soils from the west of the terrace are very similar to the mid-terrace, and as you go towards the Delta Hill, the soils get gradually deeper and richer, and in this area specifically, the shade that the hill provides adds to the variable conditions.

Ripe aromas of gooseberry and white peach are laced with refreshing notes of lime. The fleshy mid palate is tamed by an underlying minerally acid backbone that culminates in a bright, zesty finish.

An amazing match with scallops sautéed in garlic butter along with a crunchy green garden salad. These delicate flavours will complement the bright varietal characters of this wine.