Dillons Point was first established soon after the first settlers from the UK arrived. It was valued for its fertile, alluvial soils and proximity to the Opaoa River which allowed for ships to unload goods. Soon after the first plantings of Marlborough Sauvignon Blanc were made in the 1980’s, Dillons Point became the focus for plantings because of the reliable yields and intensity of the fruit profile. Now some of the oldest plantings of Sauvignon Blanc, these nutrient rich soils allow for high Thiol production which in turn result in the development of this most distinctive, intensely tropical style of Sauvignon.

Fruit is the star of the how here so winemaking is relatively simple. Machine harvested cool to preserve freshness. Fermented in tank and matured on fine lees in the tank until bottling.

In the glass, it reveals a hazy straw-yellow (it is unfined and unfiltered) with silver/green hues and its soft mousse settles after a few seconds. It erupts like a ferocious aromatic volcano with exotic, flavors of candied lime, gooseberry, salted lemon peel, green mango, honeysuckle, juicy white peach, kiwi juice, and tangerine. It’s unabashedly pure, expressive, multi-layered Sauvignon Blanc that delivers on all levels for a light and crisp white.