Marlborough Sauvignon Blanc






100% pure Marlborough Sauvignon Blanc juice, 60% from Wairau Valley and 40% from the Awatere Valley sub region. 


When the flavour spectrum enters the desired range the grapes are machine harvested. At the winery the grapes are pressed and the juice gel floated and inoculated.  Cool fermented in stainless steel tanks, then when the wine is deemed in balance the ferment is stopped, the wine is then cold stabilised filtered and bottled.



Palest straw, hints of green and gold


Bursting with stonefruit and melon, hints of gooseberry and lemon sherbet


Crisp and clean pallet, balanced lingering acidity


Drink now or consume within 3 years




Residual Sugar




Seafood, salads, cheesy entrees, Asian style dishes, and great on its own



4.6 g/l

6.66 g/l


6 x 750ml cartons/12 x 750ml cartons



January 2019 - The USA Tasting Institute 

GOLD MEDAL - 91 Points - Exceptional

"A juicy, spot on Marlborough Sauvignon Blanc, Classic!" 

January 2019 - USA 2019 International Winemaker Challenge

PLATINUM Medal - 94 points - one of only 33 out of 841 entries to be awarded Platinum!

"A well balanced Sauvignon Blanc, one that gathers the best elements of Marlborough and presents them like a fine string quartet, with the citrus, gooseberry, herb and wet stone all complementing each other from introduction to coda.  Oysters all around!"  94 Rich Cook Jan 22, 2019

February 2019 - Wine Spectator 

Awarded 92 Points by MaryAnn Worobiec 

"This white mixes power with elegance, delivering generous lemon meringue, orange blossom, peach and dried mango notes, with spice, green tea and floral details swirling about on the long, expressive finish. Drink now."


Dean Major - NZ Wine Critic (Written from 2016 tasting) 

Marlborough Sauvignon Blanc, as a wine style, is a bit ‘love it or hate it’ and so much has been written about this grape-as-grown-in-Marlborough over the last 30 years, most of it attempting to explain why it has been such an El Dorado for NZ and how it has given us an entrée onto the international wine stage. In the flurry of words it is easy to lose track of the wine’s relatively uncomplicated and very direct appeal. Simply put, well-made Marlborough Sauvignon Blanc, lightly chilled, is a very refreshing drop, and the Duck Hunter Marlborough Sauvignon Blanc epitomises this. This wine successfully negotiates the balancing act between the classic early-Marlborough aromas of nettles and sweaty armpits, and the more modern smells (largely pioneered in Hawke’s Bay) of passion fruit and melons, by eliminating the potentially excessive grassy elements and allowing just enough of the gooseberry, nettles and passion fruit aromas/flavours, plus a hint of residual sweetness, to be on display, lifting this very drinkable wine above the ordinary.

Duck Hunter Marlborough Sauvignon Blanc is best now, but will effortlessly hold for at least another year without any noticeable diminishing of its subtle charms.