# Dashwood Sauvignon Blanc (2024)

- **Producer:** Dashwood Wines
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Marlborough, New Zealand
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €15
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 7–10 °C
- **Aromas & flavours:** gooseberry, passion fruit, lime, apple, herbaceous, grass

## About this wine

Dashwood takes its name and visual identity from the Pōhutukawa, New Zealand's native Christmas Tree, which bursts into brilliant crimson flowers along rugged coastlines during the peak of the southern summer. Produced by Foley Wines, Dashwood is deeply committed to environmental stewardship, utilizing sustainable practices in both the vineyards and packaging. The wine represents a harmonious blend of Marlborough's two distinct sub-valleys, Wairau and Awatere, capturing the unique climatic strengths of each to create a balanced, expressive representation of the region.

## Interesting facts

- Named after the Pōhutukawa, New Zealand's native 'Christmas Tree' known for its vibrant crimson summer blooms.
- The bottle labels are crafted from sustainable sugarcane by-products rather than traditional paper.
- Blends fruit from Wairau Valley (tropical notes) and Awatere Valley (mineral and herbaceous tones) for ultimate balance.

## Food pairing

The high, mouthwatering acidity of Marlborough Sauvignon Blanc acts as a perfect palate cleanser against tangy cheeses like goat's cheese and feta. Its vibrant, herbaceous, and citrus-driven profile mirrors the fresh herbs (like cilantro and mint) and aromatics (like lemongrass) found in Southeast Asian cuisine, while its light-to-medium body beautifully complements delicate seafood without overpowering it.

## Wine making process

The grapes are sourced from sustainably managed vineyards across the Wairau and Awatere Valleys. To preserve the delicate, volatile aromatics of Sauvignon Blanc, harvesting is frequently conducted during the cool night temperatures. Upon arrival at the winery, the fruit is de-stemmed and gently pressed with minimal skin contact to prevent the extraction of bitter phenolics. The juice is cold-settled and fermented at cool temperatures (12–15°C) in temperature-controlled stainless steel tanks using selected yeast strains. The wine is aged briefly on light lees in stainless steel to enhance texture while maintaining its vibrant, unoaked purity.