New Zealand, North Island

A unique hotel which just happens to have an even more unique vineyard attached. Planted to Sauvignon Blanc and a small quantity of Pinot Gris (on the steeper slope), the intention of winemaker Gabrielle Simmers is to produce a single aromatic white with texture and food-friendly style. This first release to hit the export market is still a single varietal Sauvignon, but there is no doubting the class of fruit produced here.