IONA Sauvignon Blanc




The soil type and aspect of each Sauvignon Blanc vineyard is matched with different French and New Zealand clones (316,317,242,159) to fully realise the complexity of flavours and varietal typicity. The soils predominantly consist of sandstone and quartz with underlying clay. Cool maritime conditions prevail in the Elgin Valley ensuring a long ripening period to develop intense, concentrated flavours, a purity of fruit with mineral undertones, crisp acidity and freshness of classic Sauvignon Blanc. Age of vines is between 9-18 years.


Beautiful purity of limes and ripe gooseberry, with tropical, floral and fine herbal notes, ruby grapefruit and white pear drop on the finish. This is cool climate Sauvignon blanc – vibrant, mineral, elegant, balanced and delicate, with a long, layered and complex finish.


We aim for elegance, balance and to express our terroir. Grapes were hand-picked into crates early in the morning to ensure that the grapes stayed cool. Each block is harvested and vinified separately. After gentle pressing, the must was settled, maintaining a temperature of 6-8°C.

Fermentation occurred at 12-14°C, using different commercial yeast strains particularly suited to Sauvignon Blanc. The wine was kept on the gross lees

for 5 months and stirred regularly to enhance the richness of the mid-palate. The 4% Sémillon component was fermented naturally in 2nd and 3rd fill 500L French oak barrels to enhance the mid palate weight and to add complexity to the wine. A selection of different Sauvignon Blanc vineyard sites were naturally fermented in 500L French oak barrels. The barrel fermentation component made up 4% of the final blend.


Residual sugar. 
Total acid. 


1,9 g/l
6,2 g/l