Dry, White, Still wine
100% Sauvignon Blanc
TASTING NOTES Sourced entirely from vineyards located in Marlboroughʼs spectacular Awatere Valley, this vibrant wine displays aromas of passionfruit and citrus zest with notes of fresh herbs and green pepper. The concentrated palate is layered with flavours of sweet tropical fruit, bright lemon and lime, and crunchy green apple. With a zesty minerality, this wine leads to a pure, lively, and focused dry finish that has both freshness and length.
About Tohu Winery
Tohu produces award-winning New Zealand wine crafted from grapes grown in our breathtakingly beautiful, Awatere Valley vineyard. When Tohu launched in 1998 we were the world’s first Māori-owned wine company. Since then weʼve grown a reputation for producing premium wine in a range of varieties, winning awards for our Sauvignon Blanc, Chardonnay, Riesling, Pinot Noir and Méthode Traditionnelle.
Terroir
Grapes are sourced from four different vineyards located throughout the Awatere Valley in Marlborough. The Awatere is cooler, drier and windier than other sub-regions of Marlborough, with an overall longer and cooler growing season. These climatic factors combined with vineyards located on young, fertile river terraces result in distinctive wines with a mineral drive and fruit forward flavours.
Viticulture
Select blocks from around the Awatere Valley are harvested using modern machine harvesters that allow ultimate extraction of flavour and aroma compounds from the skins of the grapes. Once at the winery the grapes are pressed into stainless steel tanks for cold settling, before being gently racked and inoculated with yeasts chosen to naturally enhance the aromatic and flavour profiles of the wine. Fermentation is carried out at cool temperatures allowing the wine to retain its bright aromas, with each batch fermentation typically lasting around 21 days. After completion of fermentation the wine is left to settle on yeast lees for a short period before being racked again into stainless steel tanks for maturation. The meticulous classification of each batch results in a final blend that truly captures the exceptional characteristics of the vineyards.
Vinification
Select blocks from around the Awatere Valley are harvested using modern machine harvesters that allow ultimate extraction of flavour and aroma compounds from the skins of the grapes. Once at the winery the grapes are pressed into stainless steel tanks for cold settling, before being gently racked and inoculated with yeasts chosen to naturally enhance the aromatic and flavour profiles of the wine. Fermentation is carried out at cool temperatures allowing the wine to retain its bright aromas, with each batch fermentation typically lasting around 21 days. After completion of fermentation, the wine is left to settle on yeast lees for a short period before being racked again into stainless steel tanks for maturation. The meticulous classification of each batch results in a final blend that truly captures the exceptional characteristics of the vineyards.
