Pale gold color; bitter lemon, white peach, passionfruit, pineapple, tropical and citrus fruits, fresh herbs, mowed grass, salinity, minerality on the nose and palate.
Dry; no tannins; very sharp acidity (6.8 g/L). Medium body. Vivid nose. Some herbaceous notes. Weather cooperated and grapes were harvested on time and without incident, then gently pressed. Juice fermented in stainless steel using various yeasts selected to enhance palate weight. Wine rested on its lees for three months prior to bottling. 13% ABV
Dillons Point is located near the confluence of the Wairau and Ōpaoa rivers near Marlborough’s coast on New Zealand’s South Island. It is considered one of the most distinctive and highly regarded sub-regions for Marlborough sauv blanc. The soil is deep, young, mineral-rich alluvial layers over a sandy base, generally considered ideal for sauvignon blanc vines. The minerality in the soil and the influence of the nearby ocean contribute to the striking salinity and minerality in this effort. The winery has a minimal intervention philosophy. Vineyards are managed using Sustainable Wine Growing New Zealand standards.
Rapaura Springs is owned and operated by two Kiwi families, the Neylons and the Wiffins. The website notes: “In the early eighties, the Neylons were the first family to grow, process and export green lipped mussels. Then in 1985, they bought prime vineyard land and joined forces with the Wiffins to grow orchard fruits before establishing a grapevine nursery. Since then, we’ve put in years of hard graft and given all we’ve got to build our vineyards from the ground up.”
The website continues: “Established in 2007, Rapaura Springs has quickly grown to become one of New Zealand’s leading winemakers. The multi-generational family-owned business has built a global reputation for wine quality, collecting high profile accolades across its wine portfolio. Some highlights include the top scoring Marlborough Sauvignon Blanc in the 2023 Decanter World Wine Awards and the trophy for Sauvignon Blanc and New Zealand Producer of the Year from the International Wine & Spirits Competition in 2015.”
Rapaura Springs Rohe–Dillons Point Sauvignon Blanc, Marlborough, New Zealand 2022 delivers depth, complexity, rich fruits framed by decisive acidity. Classic Marlborough effort. Located in one of the prime areas for Marlborough sauvignon blanc, Rapaura Springs has evolved from a mussel-harvesting and apple growing operation to one of New Zealand’s top wineries. Pairings—exceptionally versatile; shellfish, oysters, clams, mussels, scallops; crab, lobster, prawns; white fish, grilled cod or halibut with lemon-butter sauces; oven-baked brill (flatfish similar to turbot; roast chicken, herb-roasted pork tenderloin (avoid heavily marbled, intensely flavored red meats). Light, fresh salads, particularly those with citrus elements, asparagus dishes; garden salad with lemon and herb dressings. Cheese—goat cheese is classic sauv blanc cheese pairing; feta, brie, camembert, havarti; aged gouda, gruyère. $21-25
