2023 Te Whare Ra Sauvignon Blanc, Marlborough

Rich, weighty sauvignon with gooseberry, passionfruit, lime zest, and lemon curd flavours. Intense, bright wine with impressive purity and power. 02 Jan 2024 Drink 2024–2026

94 points Bob Campbell MW therealreview.com

Te Whare Ra Sauvignon Blanc from Marlborough is one of the region’s most expressive and terroir-driven examples of the variety, crafted with precision by winemakers Anna and Jason Flowerday. This small, family-run winery is nestled in the cooler Awatere Valley and is known for its dedication to organic and biodynamic principles, producing wines that reflect a deep connection to land, climate, and vine.

Te Whare Ra (pronounced “Tay Far-ee Ra”) means “The House in the Sun” in Māori. The estate is Marlborough’s oldest boutique winery, with the original vineyard planted in 1979. When the Flowerdays took over in 2003, they brought a hands-on, holistic approach to both viticulture and winemaking. Jason, originally from New Zealand, and Anna, hailing from a fifth-generation Barossa winegrowing family, make a formidable duo—he handles most of the vineyard work, and she takes the lead in the winery.

This Sauvignon Blanc is a blend of their home block in Renwick and a parcel from the upper Awatere, both farmed organically. Yields are kept low and everything is hand-harvested. Unlike many Marlborough Sauvignons, which are made quickly in stainless steel to emphasise freshness, Te Whare Ra takes a more nuanced approach. A portion of the juice is fermented in older French oak barrels and aged on lees to build texture and complexity. The remainder is fermented in stainless steel to preserve the vibrant aromatics.

The result is a wine that balances classic Marlborough exuberance—think passionfruit, lime zest, elderflower and gooseberry—with more subtle mineral, flinty notes and a creamy mid-palate. There’s great tension and length, driven by a zesty acid line and a touch of savoury wild ferment character. It’s a Sauvignon Blanc that rewards closer inspection, with layer upon layer revealing itself as it opens.

It pairs beautifully with grilled seafood, goat’s cheese salad, green Thai curry or Vietnamese rice paper rolls. Drink now or cellar for 3–5 years if you prefer a more textural, mellow expression.