100% Sauvignon Blanc from Marlborough, New Zealand.

Sustainable, vegan, hand harvested and naturally fermented using indigenous yeasts.

"The Dividing Line" is made with hand-harvested Sauvignon Blanc fruit that is sorted in whole-bunches straight into oak barrels for spontaneous fermentation. The extended time on the natural lees gives this wine an unexpected texture. It's nutty, full-bodied in style with a dried herbal edge, vibrant acidity and a long persistent finish. The wine shows dramatic funk and citrus notes, with underlying exotic fruits and floral tones. The grapes are grown in silt-loam soils at Kerseley Estate in Marlborough.

After working extensively in New Zealand, Master of Wine Liam Steevenson wanted to create a range of wines that reflected not only the great vineyard sites of Marlborough, but also showcased the subregional character of the area. In a region all too often focused on size, Liam wanted to create wines that were small in volume and told a story of place and people, with a true narrative that was reflected in the glass.