Martinborough's first winery to make four single vineyard Pinot Noirs has added a new string to its white winemaking bow this year and released its first ever Sauvignon Blanc from the 2024 vintage.

"Martinborough Sauvignon Blancs don't seem to have the aromatic intensity as those from Marlborough, due to the level of thiols in their wines," says winemaker Tim Bourne, who has created a varietally pure expression of New Zealand Sauvignon Blanc with viticulturist Rowan Hoskins.

Fermentation has built texture into this wine, with about 20 percent of the ferment in French oak puncheons, six percent of which was in new oak, with the remainder in stainless steel. A small portion was also fermented on skins but this is no discernible in the finished wine, which was aged for six months prior to bottling. 

It's a poignant addition to Martinborough's planted vineyard area, which is nearly 50 percent devoted to Pinot Noir and close to 40 percent planted in Sauvignon Blanc. Not Sauvignon seems to be a flagship wine of a region, in which Burgundy's two great grapes, Pinot Noir and Chardonnay, are king and queen. The preeminence of Sauvignon Blanc in New Zealand makes it an important addition to most winery's line ups and this is an impressive new addition. 

Here is my tasting note

17.5/20
2024 Escarpment Martinborough Sauvignon Blanc RRP $30

First ever Sauvignon Blanc from the Escarpment Vineyard and fermented in an interesting combination of mostly stainless steel with 20 per cent French oak puncheons with six percent in new oak, which brings a softness to this fresh, new citrusy young Sauvignon Blanc. A line of purity runs through this wine, which is medium bodied and has aromas of lime, crunch red apples and a core of freshness that extends to a long finish. Bravo.

A portion of the grapes were grown in the Te Muna Valley at a neighbouring vineyard while the majority was from around Martinborough village. The plan is to increase the portion of Te Muna grown grapes in this wine in future years. Watch this space.