The Rocks Marlborough Sauvignon Blanc 2016
  • From respected winemaker Sally Blackwell
  • Generous and full palate with zippy acidity
  • Pair with Balmain bugs and citrus salad

The Rocks Marlborough Sauvignon Blanc 2016 x12

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The Rocks was named for the old riverbeds that are home to much of New Zealand's vineyards. Here the gravelly soils provide good drainage and produce flavoursome wines. This Sav Blanc is exactly that - classic Marlborough, the palate is generous and full with zippy acidity, lemon rind, capsicum and cut grass. Complemented by mineral undertones, all these elements combine to give a refreshing and lively finish.

Wine Region


Drink Until



Sauvignon Blanc




Balmain bugs and citrus salad.




Pale straw with green hues.


The nose displays lifted fresh green tropical fruits, grassy and herbaceous characters.


The palate is generous and full, with classic Marlborough zippy acidity, lemon rind, capsicum and cut grass, complemented by mineral undertones, all combining to give a refreshing and lively finish.


The name was chosen because the majority of New Zealand vineyards are planted in old riverbeds. Gimblett Gravels in the Hawkes Bay is a prime example (although, alas, there's no Gimblett Gravels fruit in The Rocks), and Marlborough is a large, flat river valley with silt and gravel that cause wine-grapes to force all their intense flavour into a handful of bunches of grapes. Light-textured, stony soil drains freely so the vine roots don't become waterlogged (which impacts on the grape's flavour). In fact, the different soil patterns within a single vineyard can lead to huge variations in quality and style making vineyard management more challenging, but often producing outstanding flavours. Stones also retain the sun's heat. They warm up during the day and release their warmth during the cooler Kiwi nights, coddling the vines like a hot water bottle. In our more southern vineyards this has almost the same effect as a glasshouse - but it's far cheaper than building one.

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