2016 Sauvignon Blanc – Sale Price Per Case

Passion fruit, guava, lime. Mouth-filling with a mineral acidity.


Kaimira Sauvignon Blanc

Regular Price $252.00On Sale $90.00 Kaimira Club Price $90.00


Special Sale Price $99 $90 per case (1 case = 12 bottles)

Sold by case only; not available as individual bottles. 

A lively nose with tropical/citrus fruits and melon, joined by varietal herbaceous notes.

The palate is ripe and juicy, carried on top of a well textured mineral backbone.

The result is a mouth-filling and layered wine, which balances lively fruit sweetness with the natural crisp characteristics of the variety.

Available for purchase by case only. Not available as individual bottles.

Additional information


"Dry to taste and medium-bodied, the palate has a well-concentrated core with harmoniously packed and integrated flavours of green stonefruits, hints of gooseberries and herbs, and some secondary earthiness. The palate has good intensity and drive, and the mouthfeel is enlivened by balanced, lacy acidity. The wine flows with good energy to an elegant, lingering finish. This is a finely concentrated Sauvignon Blanc with stonefruit, gooseberry and herb flavours along with integrated bottle-aged earthy notes emerging, on a palate with directness and linearity. Match with seafood and Mediterranean fare over the next 2 years."
4/5 stars, 17.5/20, Raymond Chan, November 2018

"Attractively fruited and lifted, the bouquet shows Gala apple, nectarine, lemon/lime peel and subtle herbaceous characters, leading to a flavoursome palate that is lively and juicy. The wine offers classic varietal notes with bright acidity, finishing long and vibrant. At its best: now to 2020."
4.5 stars, 90/100 points, Sam Kim, Wine Orbit, November 2018

Silver Medal, San Francisco Intl Wine Competition, July 2017

Silver Medal NZ Organic Wine Awards, May 2017

Winemaking notes

Fruit for this wine was sourced from our own certified organic vineyards located in three different sites within the Brightwater sub-region of Nelson. The grapes were picked on 31 March, 14 and 16 April as they reached desired flavour profiles and ripeness levels. The Brix at harvest averaged 21.7°.
Pressing was reductive, avoiding juice oxidation and the juice was settled at low temperatures. While 85% was racked to stainless steel tanks for fermentation with cultured yeast strains, the remaining portion was allowed to undergo wild ferment in used hogsheads. Fermentation temperatures were managed to retain primary fruit characters. Around three weeks later these ferments were chilled to a stop, to allow the finished wine to carry a small amount of residual sugar in order to balance its natural acidity.
The wine was then moved off fermentation lees and rested to allow some natural stabilization to occur and the development of some textural complexity. It was not bottled until 9 February 2017.
Fruit of different ripeness levels and the use of several winemaking techniques have developed a level of complexity in the wine, which we think makes for an appealing and intriguing style of Sauvignon Blanc.

Wine analysis

Residual sugar 4.0 g/l
pH 3.1
Titratable acidity 7.3
Alcohol 13%

Kaimira Range

Brightside Range