A high class, artisanal take on Sauvignon Blanc

The trouble with most New Zealand Sauvignon Blanc is that it all tastes the same, and not necessarily in a good way; winemaker Mike Paterson, previously known for his artisanal Pinot Noirs, has sought to make something distinct. Eschewing the valley floor where most Marlborough Sauvignon is made, he has gone for the higher slopes and cultivated Sauvignon vines biodynamically in a low-yielding single vineyard. And he has avoided fermenting with inoculated yeasts and used only wild, natural yeasts.

The result is the Meltwater. Lees-aged, it is cool and clean. Named after the glacial meltwaters that brought the alluvial soils to the Wairau valley where the vines were cultivated, it is, as the name suggests, a refreshing antidote to the identikit style of most New Zealand Sauvignon Blanc. Get some in the fridge now for the anticipated Indian summer after Bertha has gone her way. /NT

Offered subject to remaining unsold; available immediately and on tasting this Friday