ROHE Rapaura Marlborough Sauvignon Blanc 2024

ROHE Rapaura Marlborough Sauvignon Blanc 2024"An unmistakable passionfruit, lime flower, angelica and basil fragrance wafts liberally over the nose and sinks into the steely, mineral palate. Long and salivating" Decanter World Wine Awards 2025 "The wine exhibits pronounced aromas of passionfruit, ripe melon, citrus and fresh cut grass. The palate features a brisk acidity, showcasing tropical fruit flavors of mango and passionfruit, accompanied by layered crisp green apple and herbal tones. The

"An unmistakable passionfruit, lime flower, angelica and basil fragrance wafts liberally over the nose and sinks into the steely, mineral palate. Long and salivating" Decanter World Wine Awards 2025

"The wine exhibits pronounced aromas of passionfruit, ripe melon, citrus and fresh-cut grass. The palate features a brisk acidity, showcasing tropical fruit flavors of mango and passionfruit, accompanied by layered crisp green apple and herbal tones. The finish is long and refreshing with lingering notes of tropical fruits and citrus zest" Forbes, Jul 2025

Vibrant aromas of black and white currant follow through to the palate with a layer of stone fruit and refreshing acidity. This wine is immediately appealing but will continue to evolve over the next five years.

The Rapaura sub-region is one of the oldest and most recognised sub-regions of Marlborough, formed on the floodplain of the Wairau River. Our vineyards are located in the eastern part of Rapaura, with deep, even, fertile soils which grow strong vines that can be dry-farmed. 

Cool weather during the critical flowering period resulted in less fruit on the vine than normal. After flowering, the summer was consistently hot, dry and windy. This, combined with cooler evenings, helped to retain acidity, creating the perfect ripening conditions. The lighter crop and bunch structure allowed for increased airflow, which reduced risk of disease, resulting in some of the best Sauvignon Blanc we have ever harvested from this sub-region.

Once harvested, the fruit was gently pressed. Juice was fermented in stainless steel, with selected yeast strains to enhance aromatics, thiol development and palate weight. After fermentation, the best parcels were selected before the wine was kept on lees for three months, prior to bottling.