Hunter's Marlborough Sauvignon Blanc 2025

Hunter's Marlborough Sauvignon Blanc 2025"A lovely bouquet with an attractive core of ripe citrus and tropical fruits along with floral and soft lees quality adding complexity. Fleshy, fruity, varietal and delicious on the palate, a satin texture, contrasting acid line and a return to the flavours of citrus and tree fruit with a fine tropical quality. Well made with best drinking from 2025 through 2028+" Cameron Douglas, Master Sommelier, Oct 2025 Our classically styled Sauvignon Blanc shows

"A lovely bouquet with an attractive core of ripe citrus and tropical fruits along with floral and soft lees quality adding complexity. Fleshy, fruity, varietal and delicious on the palate, a satin texture, contrasting acid line and a return to the flavours of citrus and tree fruit with a fine tropical quality. Well made with best drinking from 2025 through 2028+" Cameron Douglas, Master Sommelier, Oct 2025

Our classically styled Sauvignon Blanc shows passionfruit and lime characters along with grapefruit and ripe flavours. Dry and saline, the vibrant palate has a creamy texture and a juicy finish. The multi layered palate is rich and complex with a dense fruit core. These flavours and aromas leave a fresh lingering finish on the palate making it a full satisfying wine with balanced acidity.

Hunter’s Sauvignon Blanc is produced using our very best Estate grown fruit from our Wairau Valley vineyards. This area of Marlborough is famed for producing a vibrant and aromatic style of Sauvignon Blanc.

At the start of the growing season conditions were warm, with sufficient rain events to ensure strong vine growth. December’s temperatures were well above average, leading to early flowering and excellent fruit-set. January turned cold, slowing the ripening of the fruit. Fortunately, February, March and April saw a return to warmer weather with little rain, helping the ample yields reach peak ripeness in optimum condition.

The grapes were harvested over a three-week period. The juice was pressed off and settled before being fermented in stainless steel tanks using wild and indigenous yeasts. Extended contact with the lees enhances the texture and complexity of the wine. After a brief period of aging, the wine was blended, and Estate bottled. Vegan certified by the New Zealand Vegetarian Society.