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Sauvignon Blanc

This is an ultimately refreshing take on Marlborough Sauvignon Blanc.  Showing great restraint in the acidity while maintaining a crisp backbone from which to display bursts of tropical fruits complimented by a garden array of herbaceous and pleasing vegetal characteristics .    


Varietal: Sauvignon Blanc

Appellation: Southern Valleys, Marlborough
Vineyard: Kennedys Road and Falveys Vineyards
Barrel Ageing: Stainless Steel


Foods: Will compliment green salads, sushi, shellfish, and veal.  Think grilled, poached or roasted; chicken, seafood, pork, or vegetables.  Pair with sharper ingredients such as capers, olives, horseradish, salt-cured meats, sour cream.  Any dish with herbs as the main flavour.  

A good palate cleanser for fried appetisers; crab or lobster cakes.  Achieves perfection when served alongside fresh oysters.  With a touch of residual sugar, Omaka Springs Estates Sauvignon Blanc will also stand up nicely against slightly spicier foods. 

​Cheeses: Mild chevres; young, milky semi-hard to hard cheeses.  Try alongside Graddost, Derby, Ossau Iraty, Jarlesburg or indulge in some of these New Zealand made varieties:

Four Herb Gouda
An organic, cows milk, hard cheese of boulder-shape with waxed, natural rind made by Rients Rympa. This cheese has a creamy, rich and nutty taste and the flavor of fresh, finely cut herbs.

Barry's Bay Cheddar
A hard cheese made from cow's milk. It has a cylindrical shape and it is waxed and clothbound.  Made by Don Walker, this cheese won a gold medal at the New Zealand Cheese Awards.

Estate Grown

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