Distinctive and fragrant, leaning into savory details of lanolin, beeswax and litsea oil, which mingle with mineral accents and floral notes. Reveals a juicy mix of tangerine, mango and citrus flavors at the core, with a supple, almost creamy texture. Builds in complexity on the finish. Drink now. 4,500 cases made, 750 cases imported.??–MW??Region: New Zealand / Marlborough Select to Add

Sourced from the Kekeregnu Coast, the 2019 Taihoa Vineyard Sauvignon Blanc was barrel fermented with indigenous yeasts and matured in used barrels. The nose features scents of crushed stone and pencil shavings layered against grapefruit and nectarine fruit. There's even a touch of fig. Medium-bodied yet generous on the palate, it's round and lush but with a refreshing spine of acids running throughout, providing invigorating length to the finish.

Coming from a single vineyard in the Kekerengu, the 2012 Taihou Vineyard Sauvignon Blanc is barrel fermented using wild yeasts. It opens with a subtle nose of warm lemon, pink grapefruit and yuzu zest intermixed with underlying yeasty / bready hints and a waft of dried herbs. Really tight-knit on the palate with a zippy acid backbone and plenty of silkiness to the texture, it finishes very long.