ROHE Dillons Point Marlborough Sauvignon Blanc 2024

ROHE Dillons Point Marlborough Sauvignon Blanc 2024"An unmistakable passionfruit, lime flower, angelica and basil fragrance wafts liberally over the nose and sinks into the steely, mineral palate. Long and salivating" Decanter World Wine Awards 2025 "An excellent bouquet filled with scents of citrus and apple, tropical fruits, peach and salty green herbs. Pungent, enticing and generously attractive. Delicious on the palate with a salivating, fleshy, tropical fruits and citrus filled flavour package. A

"An unmistakable passionfruit, lime flower, angelica and basil fragrance wafts liberally over the nose and sinks into the steely, mineral palate. Long and salivating" Decanter World Wine Awards 2025

"An excellent bouquet filled with scents of citrus and apple, tropical fruits, peach and salty green herbs. Pungent, enticing and generously attractive. Delicious on the palate with a salivating, fleshy, tropical fruits and citrus filled flavour package. A saline acid line enhances the idea of minerality and wild white flowers. Fruit spice and cape gooseberry flavours on the finish. Best drinking from 2025 through 2029" Cameron Douglas, Master Sommelier, Feb 2025

This wine oozes ripeness, with intense passionfruit and blackcurrant flavours, that combine with a salty minerality unique to Dillon's Point. This wine is immediately expressive but will continue to drink well for the next three years.

The Dillon’s Point sub-region, located near Marlborough's coast, is defined by deep young, mineral-rich alluvial silts, deposited on sand. Cooling afternoon ocean breezes extend the growing season, providing fruit concentration. 

The growing season started with  cooler weather and a significant frost. This weather continued from bud burst to flowering, but Marlborough’s trademark sunshine returned with the summer conditions consistently hot, windy and dry, removing disease pressure. Cooler evenings helped to retain acidity. Dillon's Point Sauvignon Blanc was harvested exactly when we wanted with ripe fruit characters, then gently pressed. We used a variety of yeast strains for fermentation in stainless steel, chosen to enhance palate weight. Warmer ferment temperatures are used, which enhances mouth feel and the trademark thiol characteristics unique to this sub-region. After fermentation, the wine was kept on light lees for three months, prior to bottling.