Black Bird Sauvignon Blanc
An exciting Sauvignon Blanc from the Marlborough region of New Zealand. Bursting with gooseberry, passion fruit, and grapefruit aromas, this New Zealand Sauvignon Blanc has a crisp mouthfeel with a fine texture. A full-flavoured example of the Sauvignon grape, the intense fruit on the mid palate leads into a delightfully refreshing finish. This terrific Sauvignon Blanc is produced by Mission Estate which is New Zealand's oldest winery.Learn More£10.95
Mission Estate Marlborough Sauvignon Blanc
Crisp, fruity and dry with a ripe bouquet of tropical fruit, citrus, passion-fruit and gooseberry. Established in 1851 by the French Marist religious order, Mission Estate Winery is New Zealand's oldest winemaker.Learn More
Mission Estate VS Sauvignon Blanc
This single vineyard wine was grown on Mission's Cable Station vineyard in Marlborough's Awatere Valley. The wine shows concentrated passion fruit and grapefruit aromas. The palate is full with good intensity and a superb long finish.
"Bright, light straw-yellow colour with slight green hues, lighter on the rim. The nose is soft and gently full with aromas of passionfruit and gooseberries entwined harmoniously with notes of cut grass and nettles." Raymond Chan
Mission Estate VS Pinot Noir
Mission's Estate has chosen their very best grapes grown in the Awatere Valley for their Vineyard Selection Pinot Noir. They were selected from a portion of the vineyard that was carefully managed with fruit thinning to encourage optimal ripeness and flavour development.
It shows good concentration of bright red cherry, forest floor and wild berry aromas, more fruit on the palate with a soft, rich mouthfeel. The wine has a fine structure and really fantastic fruit intensity, supple mouthfeel and a great finish. Drinking really well now but with potential to age well over the next 5-10 years.
"Garnet-red colour with some depth, lighter on the rime with some bricking. The nose is soft and ethereally full with a broad array of aromatic red berry fruits along with restrained notes of savoury dried herbs, elements of earth and red floral nuances." Raymond Chan