The 2024 Tohu Marlborough Sauvignon Blanc is a vibrant showcase of what makes this varietal so globally adored—and distinctly Kiwi. Zesty citrus, wild herbs, and that unmistakable Marlborough energy leap from the glass, backed by crisp acidity and a refreshing minerality. It's punchy, aromatic, and just the right kind of wild.

Tohuwines.co.nz

The name Sauvignon Blanc translates to Wild White an apt description for a wine that's nothing short of wild on the palette.
The unique minerality that can be achieved, the flavoursome zest of citrus and intensity of herbal and earthly aromas make it a popular drop throughout the world.
Of course, we may not always equate popularity with quality or distinctiveness. But perhaps it's sometimes worth finding out what all the fuss is about.

The secret to Sauvignon Blanc's distinctive taste come from aromatic compounds called pyrazines. The base flavours are citrus fruits, in particular lime, apple, white peach and passion fruit. Depending on how ripe the grapes are when the wine is made, the flavour will range from sharp lime at one end of the scale (not as ripe), to flowery peach (ripe and sweeter).

Other common reports describe the herbaceous flavours of Sauvignon Blanc which compliment the fruity zest, such as pepper, jalapeno, wild gooseberry and freshly cut grass.

And perhaps you may have heard the infamous cat pee metaphor What this is actually referring to is a rather funky acidity on the nose, reminiscent of guava. Despite the comparison it's actually a very pleasant aroma.

Technical Specs

Producer: Tohu
Wine Name: Marlborough Sauvignon Blanc
Country: New Zealand
Region: Marlborough
Sub-Region: Awatere Valley
Appellation: Marlborough GI
Vintage: 2024
Grape Variety: 100% Sauvignon Blanc
Alcohol Content: 13% ABV
Bottle Size: 750ml
Wine Type: White Wine
Style: Dry, crisp, aromatic and light- to medium-bodied
Vineyard: Sourced entirely from vineyards in the Awatere Valley, southern Marlborough
Soil Type: Ancient river-terrace soils in the upper Awatere Valley and free-draining alluvial soils in the lower valley
Vinification: Grapes are pressed and fermented at cool temperatures to preserve fresh fruit aromas and varietal character
Ageing: Matured in stainless steel before bottling to retain freshness and aromatic intensity
Residual Sugar: 5.12 g/L
Total Acidity: 9.6 g/L
pH: 3.05
Closure: Screw cap
Sustainability: Produced by Tohu, New Zealand's first Māori-owned wine company

Serving Temperature: 8–10°C
Food Pairing: Oysters, shellfish, grilled fish, sushi, goat's cheese, fresh salads, asparagus and Thai or Vietnamese cuisine