The Best End is a 1.26 hectare block in the Churton vineyard that we think is aptly named. This is certainly among the best New Zealand Sauvignon Blancs we’ve ever tried, and we don’t say that lightly. Its aromatics of lemon peel, fennel, elderflower and yellow stone fruit invite you to a concentrated palate, with an understated creamy texture, and a fine, long line of acidity. Hand picked fruit was pressed, with a slow fermentation in french oak puncheons to follow. It was aged on lees for 11 months and bottled without filtration or fining.

Churton is the real deal when it comes to wine growing. Based in the Waihopai Valley, 22 hectares of vines on this 51 hectare, biodynamically farmed estate are planted according to the topography of the landscape. Established by Sam and Mandy Weaver in the late 80’s, it's now in the hands of their son's Jack and Ben. With a continued, serious respect for their environment, they embrace biodiversity, and make damn serious wines. 

"Looking after the farm’s biology whether that’s above or below ground is part of Churton’s essence, from the soil microbiology to the birdlife and insects The many elements of the property combine to create the spiritual essence of Churton and the liquid expression of our place." Sam Weaver