Sourced from Mike Eaton’s Thistle Hill and Saint Luke’s vineyards in the Awatere Valley and more southern Flaxbourne sub-regions, this sauvignon dances the Maxina around the mouth, tripping across lemongrass, watercress, white nectarine, and fresh-cut lawns of loveliness. Mike has created something incredibly fresh and complex due to gently basket-pressing the fruit and barrel-fermenting the juice. This is my kind of sauvignon blanc, and I’m hoping it’ll soon be yours, too. Sip with watercress and smoked fish salad. Drink now through 2026.