Spring Creek Estate Marlborough Sauvignon Blanc 2025 (by Hunter's Wines)

Spring Creek Estate Marlborough Sauvignon Blanc 2025 (by Hunter's Wines)Final stock! "Fresh and fragrant, the inviting bouquet showcases crunchy apple, rockmelon, lemon peel, and herbaceous aromas, followed by a lively palate that delivers juicy fruit intensity with crisp acidity, finishing lingering and tasty. At its best: now to 2026" Sam Kim, Wine Orbit, Jun 2025 A refreshing and vibrant wine with aromas of grapefruit and white pear complementing the tropical flavours to form this well balanced wine. The wine shows

Final stock!

"Fresh and fragrant, the inviting bouquet showcases crunchy apple, rockmelon, lemon peel, and herbaceous aromas, followed by a lively palate that delivers juicy fruit intensity with crisp acidity, finishing lingering and tasty. At its best: now to 2026" Sam Kim, Wine Orbit, Jun 2025

A refreshing and vibrant wine with aromas of grapefruit and white pear complementing the tropical flavours to form this well-balanced wine. The wine shows citrus characters with an clean and dry style that lingers on to a juicy finish. Crisp acidity creating a fresh wine that can be enjoyed now or over the next two years.

100% Wairau Valley, Marlborough, New Zealand.

At the start of the growing season conditions were warm, with sufficient rain events to ensure strong vine growth. December’s temperatures were well above average, leading to early flowering and excellent fruit-set. January turned cold, slowing the ripening of the fruit. Fortunately, February, March and April saw a return to warmer weather with little rain, helping the ample yields reach peak ripeness in optimum condition.

The fruit was picked in the cool of the morning and processed using anaerobic techniques. The cool fruit was de-stemmed, crushed and lightly pressed. At this stage the greatest of care is taken to handle the fruit as little as possible during these processes thereby retaining maximum fruit character and aromas. The juice was clarified by cold settling, after which it was racked and then fermented for approximately 28 days in stainless steel tanks.