The flavour spectrum of Sauvignon Blanc is quite diverse. Upon a backbone of herbaceousness lie tropical fruit, passionfruit and gooseberry.

Look a little closer and you may see tomato leaf, spice and flint. The stronger styles have elements of asparagus, capsicum and gun smoke. And winemaking can add tones of oak, butter and yeast.

They are a feast for the senses, especially during the heat of summer where their defined acidity adds freshness to the palate. Sauvignon Blanc is most suited to cool-to-cold climate viticulture. It is in these conditions that the true essence of the variety is nurtured and expressed.

Cooler climates preserve a grapes natural acidity, which heightens and defines its flavour.