Pioneer Block One lies just east of Blenheim township, it was once part of the Wairau flood plain and accumulated layers of idyllic, deep free draining soils over the millennia. This is the vineyard where Saint Clair discovered the remarkable quality of fruit which was to become the world famous Wairau Reserve. It is often one of the very last blocks to be harvested, its mineral intensity and rich salty finish makes a lengthy, memorable wine.

By the illustrious Vavasour of Awatere, one of the protagonists of vigorously fruit driven Marlborough Sauvignon Blanc.It's not just the grinding westerly winds or the imposing presence of Tapuae-O-Uenuku. Deep, rocky soils and arid climesall make a contribution to the inimitable character, flavour and texture of Vavasour's wines.

Ra Nui stands for Marlborough, the realization of the finest Pinot Noir from a very special terroir. An intense construct, crafted for serious Pinotphiles, Ra Nui reflects choice selection of clone and rootstock, in combination with low yields, sensible oak and rich lees treatments. Grapes are principally sourced from the Ra Nui Summer Valley Vineyard, situated near the town of Blenheim under the lee of Wither Hills. A small, devotedly managed site, planted to Dijon clones 115 and 667, 777 and Abel, yielding low harvests of small berries with concentrated flavours.

The philosophy at Oyster Bay is to produce fine, distinctly regional wines that are elegant and assertive with glorious fruit flavours. Cuvee Brut is an exclusively Chardonnay sparkler in fragrant Blancs de blancs styling, crafted through the best of new world winemaking techniques to capture and showcase New Zealand's unique cool climate character. It all starts in the vineyard with select clones of Chardonnay characterised by small, intensely flavoured grapes. A rejuvenating wine with a clean, fresh palate, New Zealand at its sparkling best.

With each passing vintage, Oyster Bay work alongside more established Pinot Noir vines grown to smaller and smaller sites. Each unique block is harvested as a separate parcel and treated individually at each stage of the winemaking. Burgundy clones which can provide ripe flavour and tannins, good colour and structure are selected. Clones 115,667,777 and Abel provide intensity and diversity of flavour, to be aged in a mix of Alliers, Jupilles and Troncais French oak, coopered by renowned artisans Dargaud & Jaegle, Francois Freres and Mercurey.

A staple on fine wine lists everywhere, one of Marlborough's most palatable exponents, having claimed top gold at the Washington International Wines for Oysters Competition! The philosophy of Oyster Bay is to produce the finest, articulate New Zealand wines, assertive yet elegant, laden with glamorous fruit flavours. It all begins in the vineyard, significantly, each vine is treated as an individual. All that remains for the winemaking team is to preserve the expression of the vineyard and splendid quality of fruit.

Oyster Bay truly captures the unique character of Marlborough Chardonnay, endowed with pure, incisive, ripe fruit flavours. A combination of oak barrel ferments and lees stirring battonage achieves maximum softness, integration and texture. Clonal influences in the vineyard are very important, providing smaller berries and enhanced flavour intensity. The achievement is a delicious Chardonnay wine with a concentration of fine, clean aromas and delightfully piquant flavours.

Nobilo is crafted from the pick of Marlborough Sauvignon Blanc, fashioned to a zesty, refreshingly fruit driven style, brimming with luscious gooseberry, lime and lemongrass flavours that linger long and languid on the satisfyingly, mineral textured finish. Another exquisite offering from the venerable house of Nobilo, pioneers of Marlborough Sauvignon Blanc, they continue to achieve remarkable international success with their stylish and irresistible white wines.

Marlborough enjoys conditions that are perfect for fruit ripening and flavour development. It is the world's most essential Sauvignon Blanc winegrowing region. Good vineyards in the Awatere and Wairau sub-districts are selected and monitored throughout the growing season. Canopy training systems are utilised to produce a complex array of aromas and flavours. Nobilo isolates the most vibrant Sauvignon Blanc grapes for the Icon, a vigorous wine with seductive fragrances of passionfruit with lychee, an opulent palate and endless finish.

Nautilus have been focused on delivering nothing but the finest Marlborough Pinot Noir since inaugural release. Fruit is sourced from five special sites, each of which bring their own level of interest and complexity. Clay Hills in the Southern Valleys provides the backbone, harvests from the Awatere and Kaituna, Renwick and Yarrum vineyards, contribute to the structure and add layers of flavour. A tightly wound and regionally articulate Pinot Noir, to match alongside venison or veal, salmon steaks or duck.

A superior, single vineyard Sauvignon Blanc, fermented in the traditional old world way, on pressings at warmer temperatures in a large, well seasoned oak cuve. Gentler and rounder in styling, textural and refined, its mineral rich palate is filled with the maritime complexities of paper thin shelled sea creatures which lie amongst the auspicious soils. Redolent of lemon peels, tradewinds and hazelnut, mango and pith, unravelling delicate layers of nuance and complexity as it moves towards a gently drying, resonating, lingering finish.

Nautilus have earned much praise from reviewers the world over for their salient countenance of Sauvignon Blanc. Since inaugural release, the viticultural focus has been on Marlborough where five choice estate vineyards complement a small coterie of the most highly dedicated, expert growers. Sustainable land management is a core consideration, healthy land will deliver a harvest of good fruit, Nautilus are passionate in their endeavours to yield a quality of Sauvignon Blanc which sings about the environment whence it originates.

Nautilus retain some of the finest Pinot Gris vines in Marlborough. Their award winning team are highly specialized at handling small batches of this esoteric old world varietal and are well versed at crafting a recognizably Marlborough expression of Pinot Gris. Drawing inspiration from the great growths of Alsace, Nautilus take aim at creating a generously complex yet refreshingly dry style, expressing fully the effusive aromaticness of Marlborough, while exhibiting the textural sensuality that's so essential of truly fine Pinot Gris.

One of New Zealand's most consistent Chardonnay, a label that will not disappoint, Nautilus has received great recognition at international competitions. Whole bunches are treated to an indigenous fermentation in a mix of seasoned and new French oak barriques, followed by a course of lees battonage for richness. A highly demanding viticultural focus, combined with the best of old and new world winemaking techniques, translates into a wine of balance and poise, as mesmerisingly aesthetic as the spiral on a nautilus shell.

When Nautilus wins another award, that's all very well, but the aim is to ensure that the wines are always crafted from outstanding fruit and fashioned to deliver a peerless experience. There are very few parcels of Alabarino vine in the new world, Nautilus husband the finest in all Aotearoa. Only ever vintaged in limited amounts, grapes are all hand picked at complete ripeness without any excessive sweetness. A beautiful bouquet of honeysuckle and fresh apricots, mandarin, melons and quince, followed by a well fleshed and gingerly complexed palate, textural with fruit, all the way to a refreshing zingy finish.

Three choice sites, delivering a palette of subtle complexities, are closely managed to yield a special quality of fruit for Nautilus Cuvee. Dominated by the aromaticness and masculine red fruit complex of the larger component Pinot Noir, the style is one of elegance and finesse, at the same time exhibiting real fullness of flavour. A wine that marries the old world gracefulness of Methode traditionelle with the new world charm of Marlborough.

The Clay Hills are six unique blocks of varied sloping clay aspects, planted to a ridge which divides Brancott and Omaka Valleys in southern Marlborough. A mixture of stemmed and whole bunch fruit are treated to eighteen days of cold soak and a spontaneous, wild indigenous yeast ferment, pressed and settled into a high proportion of new French oak barriques for eleven months maturation. This very special site sets the benchmark which inspires the dedicated Nautilus vineyard teams to emulate the excellence of Clay Hills Pinot Noir.

The felicitous vines of Mystery Creek are planted to one of the earliest precincts of Marlborough viticulture. A single Wairau Valley vineyard in the highly regarded Raupara subregion, superlative winegrowing terrains which pioneered Marlborough Sauvignon Blanc and brought New Zealand to the world of wine. The auspicious mesoclimes at Mystery Creek yield harvests of extraordinary quality fruit, yielding a pungent wine of purity, balance and style.

Widely regarded as one of New Zealand's leading winemakers, Alan McCorkindale has over three decades experience at crafting some of the South Island's most memorable vintages. McCorkindale's efforts have claimed many trophy and gold at prestigious competitions including twice International White Wine of Year at the distinguished London International Wine Challenge. Munamuna means secret, in reference to the closely guarded location of the precious vineyards in Marlborough whence McCorkindale sources his prized Sauvignon Blanc grapes.

The secret to success at Mud House is in the way that the talented team finds the courage to do things in their own way. Vinification is carried out to a unique combination of techniques which have crystallized the style of the estate's racey wines. The salubrious soils and favourable growing seasons of Marlborough also play their role. An abundance of sunshine, warm dry days and cool nights, achieve a wine with an amazing range of luscious fruit characters, crisp acidity and exquisite freshness.

Marlborough's only sparkling Sauvignon Blanc, Savee is a fully effervescent wine which expresses the exuberance of the region and the distinctive qualities of it's fruit. So much so that Savee has been referred to as supercharged Sauvignon Blanc by the industry press. The team at Mount Riley spend an enormous amount of time in the vineyard to determine those parcels of fruit which can best define the radiant Savee style.

The Mount Riley team practise an earth to bottle discipline of winemaking and viticulture, a totally holistic endeavour which can operate around the clock to get the fruit in on time, right at the most perfect point of ripening. What gives Mount Riley estate it's greatest edge however are it's splendid vineyards which yield immaculate harvests of generously flavoured fruit. Mount Riley make the essential Marlborough Sauvignon Blanc, its appeal gains momentum with white wine enthusiasts throughout the world of wine, after every new vintage.

From the Mission’s Cable Station Road block in Awatere Valley, a gently sloping, free draining site with dry climate, yielding a low crop of small bunches and tiny berries of intense flavour. Fruit is cold soaked for three days and pumped over throughout a fortnight of ferments, pressed and treated to an extended maceration, followed by a judicious term of maturation to achieve a forward drinking, fruit driven Marlborough Pinot Noir style. An abundance of sweet fruit and ripe silky tannins, sound structure and a long, fruit filled finish.

Marlborough is one of the world's most distinctive winegrowing regions, a source of the highest quality fruit, identifiably New Zealand Sauvignon Blanc. The growing seasons here deliver idyllic ripening conditions, whilst the extensive leaf removal regimens expose the fruit to sunlight, providing excellent flavour development. Matua Valley's winemaking team place considerable time and effort into achieving a Sauvignon Blanc that's fully expressive of Marlborough, showing consistent quality from vintage to vintage, setting the standard for others to follow.

Marlborough is the heartland of New Zealand viticulture and Whitehaven are situated amongst the very best vineyards on Marlborough's golden mile. They source Sauvignon Blanc from over thirty well established and proven sites, to craft a consistent performer on the cross Tasman wine show circuit. Every vintage is a special batch of the very best Sauvignon Blanc, made from the pick of Marlborough's finest fruit. A magnificent match alongside grilled snapper or asparagus recipes.

The winemaking at Mahi is deeply focused on expression of individual terroir, regional blends in the traditional Marlborough style are simply not an option. The Mahi team take aim at a wine that satisfies across the palate, Sauvignon Blanc which offers texture and depth, rather than displaying basic varietal fruit. Selection of site is the key, looking for grapes with layers of flavour, to craft a wine with a sense of time and of place, a wine which challenges you to listen and to contemplate, to comprehend that Marlborough Sauvignon Blanc are not all created equal.

Brian Bicknell had been making wine around the world for many years. He returned to Marlborough on a mission to isolate vineyards of unique and individual expression, to construct a range of wines which can articulate the wealth of terroir and microclime clime to be found across greater Marlborough. The rose tinged Pinot Gris grape holds a fair amount of tannin, Mahi endeavour to minimize skin contact for a gentler palate. Being a fruit of low acidity, Mahi ferment the juices right through to dryness in a measure of oak, building structure while preserving eloquence.

Fruit from an array of Marlborough vineyards representing a broad cross section of soil types and microclimes, contribute a diverse range of aromas, flavours and textures to Lawson's Dry Hills. The time of picking is crucial to Sauvignon Blanc and the closer a winemaker scrutinizes his fruit, the more optimal will be the decision to harvest. Each site is harvested at optimal ripeness and some are picked in several passes. Rich oak ferments contribute subtle mealy characters and added palate weight.