Oyster Bay Marlborough Sauvignon Blanc 2016

The philosophy of Oyster Bay is to produce fine, distinctly regional wines that are elegant and assertive with glorious fruit flavours. It all starts in the vineyard. They treat each vineyard block and parcel of wine individually. The fruit is crushed, gently pressed and the juice is cold settled. A long, slow temperature controlled fermentation and immediate bottling after winemaking, retains all the wonderful fruit flavours and aromas that are present.

Niche Marlborough Sauvignon Blanc 2016

Fruit was sourced from select vineyards in Marlborough then were lightly pressed in a cool environment with the resulting juice transferred to tank for a cold settling period of up to 3 days. Clear juice was then racked to stainless tanks, warmed and inoculated with a select yeast strain allow the intrinsic qualities of our vineyard sities to shine. Fermentation on average lasted 3 weeks at low temperatures to retain maximum varietal character, after which the wine was removed from their ferment lees before spending time on light lees to develop further palate richness and flavour. Following this the individual parcels were blended and prepared for bottling.

Kerapi Ma Marlborough Sauvignon Blanc 2016

The fruit was machine harvested in cool evening conditions and pressed immediately, with minimal skin contact. After settling, the clear juice was fermented at very low temperatures with selected yeast strains to preserve the inherent varietal flavours. The wine was fermented entirely in stainless steel. Ideal for drinking now but will cellar for 2+ years.

Savee Sea Marlborough Sauvignon Blanc 2016 By Louis Vavasour

Harvested from selected sites in the Awatere and Wairau Valleys. Fermented cool to deliver the classic range of crisp flavours typical of Marlborough. An elegant style made for enjoying with good food and good friends.