Sauvignon Blanc has been a flagship wine for Hunter’s since the winery’s very beginning in 1979. This is the varietal that introduced Hunter’s (and New Zealand wine in general) to the world back in 1986 at London’s Sunday Times Wine Festival. The classically styled Sauvignon Blanc shows passionfruit and citrus characters along with grapefruit and green herbs. Dry and saline, the lively palate has a creamy texture and a juicy finish. The multi layered palate is rich and complex with a dense fruit core. These flavours and aromas leave a fresh lingering finish on the palate making it a full satisfying wine with balanced acidity.

Winemaking practices at Hunter’s lead to a common goal: expressing and capturing the lush fruit aromatics and flavours that the best New Zealand Sauvignon Blanc is known for. Fruit is harvested in the early morning, when the grapes are still cool, then immediately destemmed, gently crushed, and pressed to stainless steel tanks. Fermented at low temperatures that let the vibrant flavours of the wine shine. The wine spends roughly five months on fine lees prior to bottling.

“A lovely bouquet with an attractive core of ripe citrus and tropical fruits along with floral and soft lees quality adding complexity. Fleshy, fruity, varietal and delicious on the palate, a satin texture, contrasting acid line and a return to the flavours of citrus and tree fruit with a fine tropical quality. Well made with best drinking from 2025 through 2028+.”
92 points, Cameron Douglas MS, October 2025