Alluviale Sauvignon Semillon 2015 is made from 81% Sauvignon Blanc, 14% Semillon, and 5% Muscat Petit Grains. It is partly barrel-fermented and has strong tropical fruit flavors.

Sauvignon Blanc adds fruit character and refreshing acidity, while Semillon adds body, texture, and complexity. When all elements come into harmony and balance, the result is a wine greater than the sum of its parts. The end result is dry and  full bodied with medium to high acidity

Exceptional dry, flinty and complex Sauvignon Blanc made with grapes grown in the Awatere Valley, the cooler climate area in this terraced valley, south of Blenheim. 

This wine is made from 100% Awatere grapes, which provides it with a flinty, fresh style where blackcurrant leaf, tomato leaf and green herbal flavours are all supported by super refreshing acidity and a long finish.

This is a consistently outstanding Sauvignon Blanc, which highlights another string to Marlborough's white wine bow.

The story of Astrolabe

Diversity, history and family ownership are among the reasons to try the outstanding range of wines from Astrolabe, which was founded in 1996 in Marlborough by winemaker Simon Waghorn and his partner in life and wine, Jane. 

Simon has forged a reputation for being one of New Zealand's most respected producers of aromatic white wines after winning an almost embarrassingly long string of awards for his Sauvignon Blancs. He has also forged a name for adventurously diverse winemaking - he produces dry flinty whites from the most southern vineyard in Marlborough at Kekerengu on the coast about an hour's drive south of Blenheim. He is the only winemaker to produce wines from here. 

He is also one of the few in this country to make Albarino, Chenin Blanc and a consistently outstanding range of wines from the organically certified hillside sloping site that is the Wrekin Vineyard in Marlborough. 

The winery remains family owned and is now run by two generations, including Simon and Jane as well as their adult daughters. 

Vines between the sea and the mountains make for a romantic story and the raw ingredients that go into this distinctively dry and complex Sauvignon Blanc. 

It comes from a vineyard at Kekerengu, south of Blenheim. It is the most southern vineyard in the Marlborough region. 

All of the grapes in this wine were hand picked and fermented in stainless steel to full dryness. The wine's flavours are fresh, light, herbal and succulent with a salty tang on the finish, which lingers, refreshingly, long after the last sip. 

This is a different take on the Marlborough Sauvignon Blanc theme, which will appeal to those looking for the next layer of flavour as well as fans of fruit forward Sauvignon Blanc. Here's a wine that combines both complexity with recognisable appeal. 

The story of Astrolabe

Diversity, history and family ownership are among the reasons to try the outstanding range of wines from Astrolabe, which was founded in 1996 in Marlborough by winemaker Simon Waghorn and his partner in life and wine, Jane. 

Simon has forged a reputation for being one of New Zealand's most respected producers of aromatic white wines after winning an almost embarrassingly long string of awards for his Sauvignon Blancs. He has also forged a name for adventurously diverse winemaking - he produces dry flinty whites from the most southern vineyard in Marlborough at Kekerengu on the coast about an hour's drive south of Blenheim. He is the only winemaker to produce wines from here. 

He is also one of the few in this country to make Albarino, Chenin Blanc and a consistently outstanding range of wines from the organically certified hillside sloping site that is the Wrekin Vineyard in Marlborough. 

The winery remains family owned and is now run by two generations, including Simon and Jane as well as their adult daughters. 

Winemaker Simon Waghorn brings grapes together from three sub regions of Marlborough to make this dry, full bodied style of Sauvignon Blanc. Vineyards in the Wairau Valley, Awatere Valley and Kekerengu Coast (the most southern of Marlborough's vineyards) all combine to make this succulent dry wine with its ripe flavours of tropical fruit balanced by green notes. 

All grapes are machine harvested at night or in the cool parts of the day to preserve the purity and intensity of flavours. WInemaker Simon Waghorn blends to suit what he thinks is Astrolabe’s style, which reflects what he has learnt as a winemaker and drinker over the years. This means he aims to create a Sauvignon that tastes dry, expressive and elegantly balanced with flavours of passionfruit, blackcurrant leaf and gooseberry. 

The story of Astrolabe

Diversity, history and family ownership are among the reasons to try the outstanding range of wines from Astrolabe, which was founded in 1996 in Marlborough by winemaker Simon Waghorn and his partner in life and wine, Jane. 

Simon has forged a reputation for being one of New Zealand's most respected producers of aromatic white wines after winning an almost embarrassingly long string of awards for his Sauvignon Blancs. He has also forged a name for adventurously diverse winemaking - he produces dry flinty whites from the most southern vineyard in Marlborough at Kekerengu on the coast about an hour's drive south of Blenheim. He is the only winemaker to produce wines from here. 

He is also one of the few in this country to make Albarino, Chenin Blanc and a consistently outstanding range of wines from the organically certified hillside sloping site that is the Wrekin Vineyard in Marlborough. 

The winery remains family owned and is now run by two generations, including Simon and Jane as well as their adult daughters. 

This compact and convenient little half bottle contains Astrolabe Marlborough Sauvignon Blanc, one of New Zealand's great classic dry whites. 

Winemaker Simon Waghorn brings grapes together from three sub regions of Marlborough to make this dry, full bodied style of Sauvignon Blanc. Vineyards in the Wairau Valley, Awatere Valley and Kekerengu Coast (the most southern of Marlborough's vineyards) all combine to make this succulent dry wine with its ripe flavours of tropical fruit balanced by green notes. 

All grapes are machine harvested at night or in the cool parts of the day to preserve the purity and intensity of flavours. WInemaker Simon Waghorn blends to suit what he thinks is Astrolabe?s style, which reflects what he has learnt as a winemaker and drinker over the years. This means he aims to create a Sauvignon that tastes dry, expressive and elegantly balanced with flavours of passionfruit, blackcurrant leaf and gooseberry. 

The story of Astrolabe

Diversity, history and family ownership are among the reasons to try the outstanding range of wines from Astrolabe, which was founded in 1996 in Marlborough by winemaker Simon Waghorn and his partner in life and wine, Jane. 

Simon has forged a reputation for being one of New Zealand's most respected producers of aromatic white wines after winning an almost embarrassingly long string of awards for his Sauvignon Blancs. He has also forged a name for adventurously diverse winemaking - he produces dry flinty whites from the most southern vineyard in Marlborough at Kekerengu on the coast about an hour's drive south of Blenheim. He is the only winemaker to produce wines from here. 

He is also one of the few in this country to make Albarino, Chenin Blanc and a consistently outstanding range of wines from the organically certified hillside sloping site that is the Wrekin Vineyard in Marlborough. 

The winery remains family owned and is now run by two generations, including Simon and Jane as well as their adult daughters. 

All the grapes in Ata Rangi Sauvignon Blanc are hand picked and sorted into portions, many of which go through whole bunch fermentation on skins in large oak barrels which provides smooth, dry flavours and textures. The remaining portions are fermented in stainless steel to retain fruit freshness and crisp characters, which make for a vibrant and complex expression of Sauvignon Blanc from the Wairarapa. 

This is an exceptional wine which shines a new light on New Zealand's well worn Sauvignon theme. Try it!

The name Ata Rangi is Maori for dawn sky and was chosen to portray the new beginning that the start of this winery represented for founder Clive Paton in the late 1970s.

This Single Vineyard wine is made from grapes grown at Auntsfield Estate. The style is aimed towards texture, complexity and length, balancing the typical Marlborough fruit spectrum and aromatics with richness and mouth feel. The nose shows intense and pure aromas of fresh passionfruit, ripe melon and lime. The palate is powerful, tight and elegant. This wine displays intense ripe fruit flavours of passionfruit and white peach, with citrus notes of lime and mandarin pith.

Grown at the whopping altitude of 30 m above sea level, wholebunch pressed
and aged in 50% seasoned oak and 50% steel tank for 5 months. An explosion of citrus and pineapple.

One of the Wairarapa's most deliciously succulent and bone dry whites with fabulous flinty flavours. This Sauvignon Blanc benefits from complexity gained from a little time in old oak on lees. It's made with grapes grown on Martinborough's majestic Te Muna Valley where Big Sky Wines is situated on the windswept plains on alluvial soils. 

Jeremy Corban and Katherine Jacobs founded Big Sky Wines in the Te Muna Valley, Martinborough, in 2005. They have since expanded their small vineyard, which is predominantly planted in Pinot Noir and also has a little Sauvignon Blanc, which they give extra textural complexity to with a little time in old oak on lees.

Founder Dave Clouston and winemaker Sanna Stander are the driving force behind Black Cottage producing wines with local fruit from both Marlborough and Central Otago. This vibrant Sauvignon is full of fresh apricot, cucumber, gooseberry and tomato leaf on the nose. The lively palate is packed full of crunchy green apple, stone fruit and white pepper flavours with a delicious line of salinity and a refreshingly dry finish.

Riverbone Sauvignon Blanc is made from the bony, stony soils of The Boneline's dramatic vineyards along the banks of the Waipara River in North Canterbury. This is a full bodied Sauvignon with complexity from the use of wild yeast fermentation coupled with the influence of old oak. It drinks well now and can age further too, evolving even more complexity with time. 

The Boneline Sauvignon Blanc is a beautifully complex wine that punches above its price with juicy flavours of lime blossom and spicy thai basil supported by fuller depths of lychee and crunchy white peach. This succulent off dry Riesling is deliciously sorbet like, as refreshing as a gin and tonic — tightly wound by with bright and vibrant acidity powering this wine with precision and drive. 

Down the Rabbit Hole is a skin-fermented Sauvignon Blanc from the Hillview & Grava vineyards in Martinborough. This wine was fermented on the skins for 1 month before being aged for 7 months in neutral oak. The result is a textural and complex wine with great fruit intensity.