New Zealand Sauvignon Blanc Favourites

Featuring a handpicked selection of premium Sauvignon Blancs from renowned wine regions, these wines showcase lively citrus, tropical fruit flavours, refreshing acidity, and the unmistakable freshness that New Zealand is famous for. Perfect for seafood, light meals, entertaining, or simply enjoying a crisp glass, this collection delivers exceptional quality and outstanding value in every bottle.

1 x Dog Point Sauvignon Blanc (Organic) 2025 ~ Marlborough, New Zealand

94/100 James Suckling
94/100 Cameron Douglas MS
93/100 Wine Spectator

James Suckling "Aromas of grapefruit, brine, green olives and limes. Medium- to full-bodied, linear and vibrant, with definition. Restrained exuberance and a touch of salinity in the finish. 100% indigenous yeast fermentation. Impressive handmade wine considering the volume. From organically grown grapes."

Cameron Douglas MS "Taut, new, pure fruited, ripe and salivating with aromas and flavors of grapefruit and lime, white peach and hay. A dry wine on the palate with a backbone of acidity engaging the palate and sending a flourish of flavors throughout. There's a light fine lees quality, saline quality and lengthy vibrant finish."

Wine Spectator "Complex and highly detailed, with notes of honeysuckle and lemon oil, plus touches of saline and grilled Meyer lemon. Yuzu, pomelo and citron flavors, along with lemongrass and fresh ginger, linger effortlessly on a sleek, mouthwatering frame."

Dog Point is a prestigious wine producer based in Marlborough, in New Zealand's South Island. As with most producers from the region, Dog Point's most notable wines are produced from Sauvignon Blanc.

The winery was established in the early 2000s by Ivan Sutherland and James Healy who had previously worked together at Cloudy Bay as viticulturalist and oenologist respectively. The vineyards were some of the earliest to be planted in Marlborough and thus have some of the oldest vines in the region. Dog Point is named for the sheep-herding history of the area.

Organic philosophies drive Dog Point's approach to wine growing and in March 2012, 150 hectares of Vineyards were certified organic by BioGro New Zealand, with another 60 hectares certified as C1 (2 years in conversion).

A flock of around 2,000 sheep including Romney, Perendale Cross and Merino Wiltshire Cross are grazed in the winter to keep the grass low and fertilise as they go.

After pruning; all the prunings, any grass or cover crops are mulched and added to the compost heap. This is spread under the vines to help conserve moisture and improve soil structure. A mob of 25 steers are also grazed on the property.

Marlborough is New Zealand's most important wine region by far. Situated at the northeastern tip of the South Island, this dry, sunny region is home to over 500 growers and produces around three-quarters of all New Zealand wine.

The Sauvignon Blanc taste is one of the most identifiable in the world of white wines for a few reasons. First, it always has crisp, high acidity. Second, it has a chemical compound called pyrazine which gives grassy, herbal or bell pepper flavors. When grown in cooler climates or picked early, the herbaceous green character is most prominent. In warmer climates or allowed to hang longer on the vine, the pyrazine character diminishes in favor of riper fruit flavors ranging from grapefruit, to passion fruit and guava.

1 x Amisfield Sauvignon Blanc 2020 ~ Central Otago, New Zealand

95/100 Bob Campbell, The Real Review
93/100 Wine Spectator
Bronze - James Suckling

Gold - New Zealand Organic Wine Awards
Champion Sauvignon Blanc - New Zealand Organic Wine Awards
Silver - San Francisco International Wine Competition
Bronze - Decanter World Wine Awards

Bob Campbell, The Real Review "Rich, concentrated sauvignon blanc with vibrant passionfruit, guava, citrus, grapefruit and red capsicum flavours. Power and purity with a mouth-watering acid backbone and an impressively lingering finish"

Wine Spectator "Generous passion fruit, mango and guava notes add a tropical flair to the core of peach, melon and citrus flavors. The intense fruit flavors gain intensity and juiciness on the finish."

James Suckling "Aromas of passion fruit, lemon cordial and ripe pear. It’s medium-bodied with tangy acidity and sweet, tropical and citrus character."

Amisfield's 200ha property, once a prominent high country merino station, is one of the largest single vineyard estates in the Central Otago region.

Central Otago, near the bottom of New Zealand's South Island, is the world's most southerly wine region. Vineyards cling to the sides of mountains and high above river gorges in this dramatic landscape.

One of the most distinctive features of Central Otago as a wine region is its marginal continental climate, with extreme seasonal and diurnal temperature variations. This shortens and intensifies the growing season and poses a frost risk for an extended period of the year. For this reason, many Otago vineyards occupy hillside sites, angled towards the sun, and reduce the risk of frost damage by keeping cold, dense air on the move.

Some producers employ frost protection on flatter sites, typically wind machines, frost pots and water sprinklers. Some have even been known to fly helicopters back and forth over their vineyards to prevent frost from settling.

The Sauvignon Blanc taste is one of the most identifiable in the world of white wines for a few reasons. First, it always has crisp, high acidity. Second, it has a chemical compound called pyrazine which gives grassy, herbal or bell pepper flavors. When grown in cooler climates or picked early, the herbaceous green character is most prominent. In warmer climates or allowed to hang longer on the vine, the pyrazine character diminishes in favor of riper fruit flavors ranging from grapefruit, to passion fruit and guava.

1 x Lawson's Dry Hills "Ten Rocks" Sauvignon Blanc 2022 - Marlborough, New Zealand

4 Star - Silver Medal Raymond Chan 

Silver - Mundus Vini (2019 vintage)
Silver - New Zealand Wine of the Year (2016 vintage)

Selected by Air New Zealand for the inflight international business class pouring program.

Raymond Chan "Fruit from three sites, in the Lower Wairau, Awatere and Omaka, stainless-steel fermented to 12.8% alc. and 4.4 g/L rs. A small amount of Semillon is included in the blend. Pale straw colour with slight green hues. The nose is full, voluminous and even with fresh, mouthwatering aromas of passionfruit, gooseberries, capsicums and fresh garden herbs. Dry to taste and medium bodied, bright, lively and acid-tinged flavours of passionfruit and gooseberries form a good, deep core. Brisk and crisp acidity lifts the fruit, revealing floral and lime notes. This flows softly and smoothly through the palate, with a near slipperiness, the flavours leading to a soft, nuanced finish. This is a smooth flowing, lively Sauvignon Blanc with a voluminous bouquet of passionfruit and gooseberries. Serve with antipasto, seafood, salads and vegetables over the next "

Winemaker "This wine displays lifted grass and green capsicum aromatics along with lime and passion fruit. The palate is crisp and fresh with strong citrus flavours and a lovely chalky mouthfeel. Good weight, lovely texture and a long finish reflect the great vintage."

100% Sauvignon Blanc

Founded by Ross and Barbara Lawson in 1982, this estate is firmly part of the Marlborough establishment, home to New Zealand’s most famous Sauvignon Blancs.

Ten Rocks is part of the Lawson’s Dry Hills state, with the fruit sourced from three different areas within Marlborough’s Parallel valleys – Lower Wairau and Awatere, as well as Omaka Valley, right in the heart of Marlborough. The grapes were harvested, gently pressed and cool fermented in stainless steel and then blended with a touch of Semillon, with each parcel adding something different to the finished product.

The Sauvignon Blanc taste is one of the most identifiable in the world of white wines for a few reasons. First, it always has crisp, high acidity. Second, it has a chemical compound called pyrazine which gives grassy, herbal or bell pepper flavors. When grown in cooler climates or picked early, the herbaceous green character is most prominent. In warmer climates or allowed to hang longer on the vine, the pyrazine character diminishes in favor of riper fruit flavors ranging from grapefruit, to passion fruit and guava.

2 x Dog Point Section 94 Barrel Aged Sauvignon Blanc 2020 - Marlborough, New Zealand

95/100 James Suckling
95/100 Wine Spectator
94/100 Robert Parker's Wine Advocate

James Suckling "Layers of crushed stones, smoked almonds, green apples, lemon pith, white pepper, licorice and oyster shells. It's so powerful and concentrated. Tightly wound and phenolic with a medium body and sharp acidity. Intense, and just keeps going. Always a sophisticated and complex sauvignon blanc. From organically grown grapes."

Wine Spectator "Stunning, with a complex, aromatic mix of beeswax, litsea oil, vetiver and honeysuckle notes up front, followed by ripe peach, melon and lemon curd flavors at the juicy core. Reveals whiffs of grilled lemon and smoke that swirl around the flavors, as well as a hint of crushed rock minerality on a supple, seamless frame. Gains momentum on the epic finish. Drink now."

Robert Parker's Wine Advocate "The 2020 Section 94 is today five years from its harvest, and it shows a preponderance of yellow fruits, exotic spices, layers of cloves, star anise and fennel, with white cloth and beeswax. It's a powerful, tightly coiled wine of great length and complexity. These evolve favorably in the future, so drinking the estate Sauvignon Blanc in its youth is recommended, while you allow this to age and settle. This is a very impressive wine."

Wine Enthusiast "From one of Marlborough’s most distinctive producers, this single site Sauvignon Blanc is aged and fermented in older French oak barrels in the Pouilly-Fumé style. The resulting wine is golden hued with opulent aromas of roasted nuts, grilled pineapple, lemon oil and gun smoke. The palate is equally rich but restrained, countered by mouthwatering acidity, with focus and flavor depth that lingers long on the finish...from a strong vintage, finds great balance and could cellar for several years."

Wine & Spirits Magazine "From a block at the estate planted in 1992, this wine develops its leesy richness over the course of 18 months in neutral French oak barrels. It’s tense and tightly built around floral apricot and buttery white peach, a ripe, rich, ambitious wine that meets its goals, and warrants cellar time."

Dog Point is one of New Zealand's most loved wineries formed by famous Cloudy Bay's wineries former viticulturalist and winemaker Ivan Sutherland and James Healy. Some years ago they decided to go out on their own creating Dog Point. Dog Point vineyards are some of the earliest vineyards to be planted in Marlborough and have some of the oldest vines in the region. Dog Point is named for the sheep-herding history of the area.

Organic philosophies drive Dog Point's approach to wine growing and in March 2012, 150 hectares of vineyards were certified organic by BioGro New Zealand, with another 60 hectares certified as C1 (2 years in conversion). A flock of around 2,000 sheep including Romney, Perendale Cross and Merino Wiltshire Cross are grazed in the winter to keep the grass low and fertilise as they go.

After pruning; all the prunings, any grass or cover crops are mulched and added to the compost heap. This is spread under the vines to help conserve moisture and improve soil structure. A mob of 25 steers are also grazed on the property.

The Sauvignon Blanc taste is one of the most identifiable in the world of white wines for a few reasons. First, it always has crisp, high acidity. Second, it has a chemical compound called pyrazine which gives grassy, herbal or bell pepper flavors. When grown in cooler climates or picked early, the herbaceous green character is most prominent. In warmer climates or allowed to hang longer on the vine, the pyrazine character diminishes in favor of riper fruit flavors ranging from grapefruit, to passion fruit and guava.

1 x Catalina Sounds Sauvignon Blanc 2023 - Marlborough, New Zealand

92/100 Bob Campbell, The Real Review
90/100 Bob Campbell, The Real Review (2022 vintage)
93/100 New Zealand Wine Rater (2022 vintage)

Bob Campbell, The Real Review "Tangy, vibrant wine with passionfruit, guava, capsicum and gooseberry flavours. Punchy, textural sauvignon blanc with appealing purity. Good food wine in a mouth-watering, bone dry style."

Bob Campbell, The Real Review "Light, fresh, mouth-watering wine with restrained passionfruit, lemongrass and lime zest. Restrained wine with appealing purity. Made with a light touch. Would be better if the volume was turned up a bit." (2022 vintage)

New Zealand Wine Rater "Restrained, vinous, nose with a herbal lift that keeps you guessing and going back for more. With time in the glass, there are aromas of lemon zest, honeydew melon, nectarine stone, blackcurrant leaf, chervil and Thai basil. An understated, subtle, stylish wine with a delicate, saline, oyster-shell freshness that for all its elegance still shows good concentration and depth." (2022 vintage)

Marlborough based award-winning winery, Catalina Sounds is known for wines that harness the purity and vibrancy of Marlborough’s climate and landscape. The name Catalina Sounds evolved from the majestic Catalina flying boats that played a vital role across the South Pacific during and after World War II.

Marlborough is by far New Zealand's most important wine region. Situated at the north-eastern tip of the South Island, this dry, sunny region produces around three-quarters of all New Zealand wine. It is particularly famous for its pungent, zesty Sauvignon Blanc - widely considered by critics to be the best Sauvignon currently produced anywhere on the planet. Commercial-scale viticulture began in Marlborough in the 1970s – it conquered the world within 25 years!

The Sauvignon Blanc taste is one of the most identifiable in the world of white wines for a few reasons. First, it always has crisp, high acidity. Second, it has a chemical compound called pyrazine which gives grassy, herbal or bell pepper flavors. When grown in cooler climates or picked early, the herbaceous green character is most prominent. In warmer climates or allowed to hang longer on the vine, the pyrazine character diminishes in favor of riper fruit flavors ranging from grapefruit, to passion fruit and guava.