Earthsong Sauvignon Blanc 2025
Dillons Point is renowned for producing Sauvignon Blancs with tropical fruit notes and passion fruit to the fore. There are hints of blackcurrant and grapefruit too. The palate is rich, bright and zesty with a slight briny tang. This wine has real intensity of fruit, with a lovely crisp, mineral finish.
“Bursting from the gates, the ’25 sings in yellow guava, mango skin and elderflower. So too does its filigree of shiso, fennel bulb and dotted white flower. There is a white corn creaminess, echoes of tropical fruit and scintillating acidity. It’s wildly fragrant and well balanced, with some whipped meringue cream and that crisp crunch of fruit to finish. This has everything you want from a new-release Marlborough sauvignon blanc with pedigree.”
James Halliday, 93 Points
“Savory notes of litsea oil and honeycomb, along with sea salt minerality, mingle with fresh lime juice, peach, white grapefruit, pomelo, and fresh-clipped sage and oregano elements that add complexity and length. Drink now. 2,500 cases made, 1,200 cases imported.”
92 Points – Wine Spectator
“Bright and aromatic with elderflowers, lime zest and white currants alongside hints of smoke and wet stones. The palate shows good depth with a medium body and textured midpalate balanced by electric acidity. Crisp finish. Vegan. Sustainable. Drink now. Screw cap.”
90 Points – James Halliday
“Punchy, pungent aromas of green beans, bell pepper, and lime popsicle fill the nostrils. There’s a slight creaminess to the palate that balances the crunch of acidity. It ticks the Savvy B boxes, with length and balance.”
89 Points – The Wine Enthusiast
Sourced from one, sustainably certified vineyard in the renowned Dillons Point area of the lower Wairau. The vineyard is not tilled, extensive cover crops are used and sheep are run in the vineyard over winter to provide nutrients. During the growing season, vines are shoot thinned to provide ideal fruit exposure and ripeness. Proximity to the ocean provides nighttime cooling which helps to preserve the crisp acids and brininess.
Dillons Point was first established soon after the first settlers from the UK arrived. It was valued for its fertile, alluvial soils and proximity to the Opaoa River which allowed for ships to unload goods. Soon after the first plantings of Marlborough Sauvignon Blanc were made in the 1980’s, Dillons Point became the focus for plantings because of the reliable yields and intensity of the fruit profile. Now some of the oldest plantings of Sauvignon Blanc, these nutrient rich soils allows for the development of this distinctive, intensely tropical style of Sauvignon.
Fruit is the star of the show here so winemaking is relatively simple. Machine harvested cool to preserve freshness. Fermented in tank and matured on fine lees in tank until bottling.
