Huntington Beach, CAÂ Â est.1993
Huntington Beach, CAÂ Â est.1993
Deliciously aromatic with scents of honeydew melon and orange blossom, delicately infused with herb garden botanicals. A bright, seasonal expression, with juicy lemon and steely cassis flavours and a generously textured palate garnished with a flourish of pastis and wildflowers. A wine with impressive structure and depth, this is Marlborough sauvignon blanc with the volume turned down a notch.
$20.99
Out of stock
94 pts Cameron Douglas April 2026
Ripe and fruity, core varietal scents of cape gooseberry and fresh basil, pineapple and mango, grapefruit and citrus peel. A wine with a deep core of minerality as well suggesting a silty soil and stony earthy suggestions. Taut and dry, an electric acid line with a natural fruit sweetness quality delivering contrast and flavour. As the wine warms on the palate the flavours expand with some lime and orange melon, dried herb and stone. An excellent example with best drinking from day of purchase through 2031.
94 Points Wine Advocate April 2026
The 2025 Sauvignon Blanc leads with a soft nose of musk sticks and brine, green apple skins, wet linen and green olive tapenade. In the mouth, the wine is tightly coiled and yet textured by pithy phenolics. The length of the flavor is long, as we have come to expect from Greywacke Sauvignon Blanc. This is a superb wine in any vintage.
93 Points James Suckling March 2026
A flavorful, focused and textural sauvignon blanc with papayas, limes and stones on the nose. Medium-bodied with bright acidity. Lively and succulent, with a precise palate and a long finish. Drink or hold.
92 pts Wine Spectator April 2026
Offers juicy, fleshy peach and pineapple flavors on a sleek and mouthwatering frame, with notes of lemon sage and lemon verbena, plus whiffs of candied ginger, matcha and jasmine. Gains intensity and expands further on the finish. Drink now through 2035.
Fruit was sourced from various prime vineyard sites in Marlborough’s Southern Valleys, the central Wairau Plains (specifically in Woodbourne, Renwick, Rapaura, and Omaka Valley). Soil types vary from the young alluvial soils of Rapaura and Renwick, which contain high proportions of New Zealand’s ubiquitous greywacke river stones, to the older and denser clay-loams of the Southern Valleys. The majority of the vineyards were trained using mostly a three-cane VSP (vertical shoot positioning) trellis.
Harvested largely by machine during cool (often cold) nighttime conditions, the sauvignon blanc grapes were tipped directly into the tank press and lightly pressed. The resulting juice was cold-settled before fermentation in stainless steel, primarily using cultured yeast for cool, slow fermentation. A portion was allowed to undergo spontaneous indigenous yeast fermentation. All individual vineyard batches were left on lees and kept separate until late July, when the blend was assembled. The wine was bottled in mid-August with an alcohol of 13.0%, pH 3.14, and acidity 7.3 g/l.