This is stylish, foodie Sauvignon Blanc. It has all the energy and freshness we know of this grape variety, but with aromatics of fresh herbs and fennel, and a supple beeswaxy texture. We'll be harping on about this more frequently - styles of New Zealand Sauvignon Blanc are evolving and it's well worth a revisit, as Rob demonstrates so well here. Organic fruit was whole bunch pressed, fermented in stainless steel tanks before aging in oak puncheons for 4 months. 

From their 5 hectare, organic vineyard in Nelson, Rob and Kate Burley produce balanced, bright wines in a range of styles. Rob draws on his depth of experience having worked for the likes of Patrick Sullivan and Bill Downie in Australia, and at the renowned wine bar Terroir in London. The wines are supple and approachable, but not without seriousness, especially in their single varietal Jester releases. 

In Rob and Kate’s words -

“Unkel (variation of the spelling of Uncle), is about working with Mother Nature in the Vineyard to produce the highest quality fruit that we can obtain from her. Once in the winery, rather than being that hands-on, overbearing parent or father figure, you can think of us more like that cruisy, fun, slightly wild Uncle in your life.”