# Hunter's Sauvignon Blanc (2025)

- **Producer:** Hunter's Wines
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Marlborough, New Zealand
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €20
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** lemon, grapefruit, lime, apple, peach, grass, herbaceous, passion fruit, elderflower, cream, biscuit

## About this wine

Established in 1979 by Ernie Hunter, Hunter's Wines is Marlborough's oldest independent winery in continuous family ownership. The estate made history in 1986 by sweeping top awards at the Sunday Times Vintage Festival in London, introducing Marlborough Sauvignon Blanc to the global stage. Following Ernie's passing in 1987, his wife Jane Hunter, OBE, known as the 'First Lady of New Zealand Wine,' led the winery to global acclaim. Today, the legacy continues under the next generation, Jane's nephews James and Edward Macdonald, maintaining 100% family ownership and a commitment to sustainable viticulture in the Wairau Valley.

## Interesting facts

- Hunter's is Marlborough's oldest independent winery in continuous family ownership, established in 1979.
- Jane Hunter, OBE, who led the winery for decades, is widely celebrated as the 'First Lady of New Zealand Wine'.
- The estate uses wild yeast fermentation and lees contact to create a more textured, complex style than typical Sauvignon Blanc.
- Certified 100% sustainable, the estate has planted over 4,000 native plants to restore local wetlands and biodiversity.

## Food pairing

The high, vibrant acidity and pronounced citrus and tropical fruit profile of this Sauvignon Blanc make it an exceptional partner for fresh, light, and acid-dominant dishes. It cuts beautifully through the richness of goat's cheese and complements the natural sweetness of fresh seafood. The subtle herbal and mineral notes also align perfectly with fresh green herbs, lemongrass, and lime-inflected Asian cuisine, while the wine's light-to-medium body avoids overpowering delicate proteins.

## Wine making process

Grapes are sourced from sustainably certified estate vineyards in the Wairau Valley. Harvested during the cool autumn weeks of March and April, individual vineyard blocks are kept separate to preserve their unique terroir. After gentle pressing and cold settling, the juice undergoes fermentation in temperature-controlled stainless steel tanks. A portion of the blend utilizes wild and indigenous yeasts to build complexity. The wine is aged on its fine lees for a brief period, enhancing the mid-palate texture and creaminess before final blending and estate bottling.