# Hunter's Sauvignon Blanc (2024)

- **Producer:** Hunter's Wines
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Marlborough, New Zealand
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €18
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** lime, grapefruit, passion fruit, cloves, vanilla

## About this wine

Hunter's Sauvignon Blanc is a significant wine in the history of New Zealand's wine industry, credited with helping to establish Marlborough Sauvignon Blanc on the international stage. The winery, Hunter's Wines, was founded in 1979 by Ernie and Jane Hunter and is distinguished by its continued family ownership, a rarity among early Marlborough estates. The grapes for this wine are estate-grown in the Wairau Valley, a prime location within the Marlborough region known for producing distinctive Sauvignon Blanc. The 2024 vintage has received notable recognition from wine critics.

## Interesting facts

- Hunter's Sauvignon Blanc was instrumental in putting Marlborough on the global wine map.
- The winery was established in 1979, with its first Sauvignon Blanc vintage in 1982.
- Hunter's is one of the few Marlborough estates from the 1970s still family-owned.
- The 2024 vintage has garnered multiple high scores from respected wine publications.

## Food pairing

The wine's bright acidity and vibrant citrus notes cut through the richness of seafood and creamy sauces, while its herbaceous undertones complement fresh herbs and vegetables. The wine's intensity can stand up to the spice in dishes like Thai curry.

## Wine making process

The winemaking process for Hunter's Sauvignon Blanc begins with grapes harvested in the cool morning hours from estate vineyards in the Wairau Valley. The fruit is destemmed, crushed, and pressed before the juice is settled and fermented at low temperatures in stainless steel tanks. A portion of the blend is fermented in large French oak barrels to add texture and complexity. Following fermentation, the wine undergoes extended aging on its fine lees for about five months, which contributes to its mouthfeel and depth. The wine is then bottled.