The Wairarapa region lies to the east of Wellington, centred on large terraces of river pebbles, and includes the famous Martinborough area. Vines growing on the poor soils of this bank produce grapes with concentrated flavour, in particular Pinot Noir and Sauvignon Blanc. The normally frost–prone Wairarapa had a benign growing season and produced a large crop of healthy grapes in 2008. A few rain days during the harvest left early ripening varieties like sauvignon blanc largely unaffected.

Winemaking was kept deliberately simple, but rigorous. After pressing, the clarified juice was fermented in stainless steel tanks at temperatures between 12 and 15°C. Cool fermentation retains freshness and fruit intensity. The wine then matured on its yeast lees to build middle palate and maintain that freshness.

This is a typically intensely flavoured New Zealand Sauvignon Blanc. This particular vintage contrasts the more familiar Marlborough style in showing considerable weight and body. It goes best with strongly flavoured dishes, such as smoked salmon, asparagus, marinated seafoods and salads. It is best enjoyed while young and fresh, until mid 2010.

Colour
Bright, pale lemon yellow.

Nose
Very intense, with strongly grassy character and overtones of gooseberries, passionfruit and other tropical fruits. A hint of asparagus.

Structure / Palate
Relatively full bodied for the variety. Round and full in the mouth, with powerful grassy and tropical flavours. Well–balanced acidity and good length.