This is fragrant and light, with delicious pithy freshness, and is a reference to the golden summer weather of Heretaunga. It’s skin-fermented Sauvignon Blanc from the certified organic Osawa Vineyard. The three separate picks of the vineyard are macerated with whole bunches at varied amounts. Once pressed off skins, a little Chardonnay and Pinot Noir Rose was blended in. We can’t help but think how perfect this would be with raw fish - whether it’s crudo or sashimi. 

Amy and Olly Hopkinson-Styles met while Amy was winemaking in Spain, and Olly was writing for Decanter Magazine in London. They were drawn back to New Zealand with Hawkes Bay in mind as a great place to make wine and bring up sprogs. Outstanding wine communicators themselves, we’ll let them sum up what they very passionately do -

“Halcyon Days wine is made with organic grapes from Biogro certified vineyards. The grapes are handpicked, naturally fermented, and bottled unfined, unfiltered, with no additions. We use time honoured methods to create striking wines that are a dynamic expression of Halcyon’s place: Heretaunga/Hawke’s Bay”.