Forrest Estate now have vineyards in premium Otago and Gimlett Gravels but grapes for Field of Stones Sauvignon are pure Marlborough, grown on the very stony soil adjacent to the Forrest winery, hence the name ‘Field of Stones’. The fruit is harvested in the cool of the night and early morning to maximise the mineral freshness and the lemon thyme, elderflower and guava flavours. Bring on the seafood platter!

Sunday Bay is a phenomenon. Kiwi Sauvignon is by far our most popular style, and our range is full of standout examples. So it’s a huge statement that Sunday Bay, year after year, is the one our customers rate highest and re-order most. It's made by an award-winning family winery, who were some of the first pioneers of the Marlborough region. Phil and Chris Rose founded the estate back in 1978, now their five children have joined them, so it's very much a family affair. Their Sunday Bay is a classic Sauvignon. Exuberant grapefruit and grassy nettle character with a bright citrus zip; all the usual Marlborough pizzazz and more. It’s very moreish solo or makes the perfect partner to all sorts of seafood, spicy stir-fry or Thai fish cakes.

Vibrant, zesty and citrus charged baron's Ridge is crafted from selected vineyard sites in Margaret River and elsewhere is Western Australia.

Rowlee’s vineyard was planted over 20 years ago by Nik and Deonne Samodol in the high-elevation (950m) cool climate of Orange. Their daughter, Nicole Samodol, and her partner James Manny ‘combine European wine growing heritage with New World practices. This is a Gold, 95pt Single Vineyard Fumé Blanc from Orange. Fumé Blanc means ‘smoked white’ – and suggests that the Sauvignon was at least in part exposed to oak to lend it a somewhat smoky flavour and greater texture. and a portion of this was fermented in French Oak. Shanteh Wale in The Halliday Wine Companion calls it: "poised and fruit-laden... moreish and decadent, bright and energetic" and gives it a whopping 95pts and a star for special value. Sam Kim praises its "... beautifully pitched acidity. Harmonious and structured..." and Jeni Port, Winepilot adds that it has: “…just enough cut and bite of acidity to finish with a real snap of freshness”. (Jeni Port, Winepilot).