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Ships within 48 hours · Estimated delivery Aug 21 - Aug 26
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Description
ROHE Blind River Marlborough Sauvignon Blanc 2025"Vibrant, youthful and fruity core with classic tropical fruits frame showing passionfruit then peach and citrus, a grapefruit and citrus peel and apple. Crisp and dry, theres a crunchy fresh mouthfeel with a backbone of acidity and fine lees complexity framing flavours of fresh orchard and tropical fruits, a touch of herb and stony mineral qualities. Best drinking from 2025 through 2027" Cameron Douglas, Master Sommelier, Oct 2025 Intensely aromatic
"Vibrant, youthful and fruity core with classic tropical fruits frame showing passionfruit then peach and citrus, a grapefruit and citrus peel and apple. Crisp and dry, there’s a crunchy fresh mouthfeel with a backbone of acidity and fine lees complexity framing flavours of fresh orchard and tropical fruits, a touch of herb and stony mineral qualities. Best drinking from 2025 through 2027" Cameron Douglas, Master Sommelier, Oct 2025
Intensely aromatic with lemongrass, yellow citrus and an unforgettable richness on the palate. The mouth-watering acidity helps drive a lengthy finish. This wine is immediately expressive and will continue to drink well for the next five years.
Blind River is the driest, coolest, and most wind-swept subregion located on Marlborough's Southern Coast. The soil is free draining, and a mix of stone and clay.
2025 was a vintage where patience was rewarded. Spring's warm weather created ideal growing conditions and abundant crop loads, which we carefully reduced to enhance fruit quality. January's cool temperatures extended the fruit ripening period, enhancing pallet weight and aromatic intensity. Benefiting from ideal weather, we commenced harvest in mid-March, methodically working block by block as each reached optimal conditions.
Fruit was harvested at full ripeness. After gently pressing the grapes, juice was fermented in stainless steel with selected yeast strains to retain the flavours unique to this sub-region. Some batches of juice were fermented warmer to build palate weight. The cooler fermentations retained the aromatics and freshness. The best batches were tasted and blended, before being kept on lees for three months, prior to bottling.
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