Australian native Ant Moore built his winery in Marlborough with blocks of land in the distinctive subregions of Awatere, Waihopai and Wairau valleys, and he developed infrastructure for sustainable farming prior to planting. The Waihopai sites, bounded by the Omaka River and exposed to northwesterly winds, lie on elevated clay terraces and ridges. Once fruit is harvested, the lots are kept separate. Pressed juice is moved to temperature-controlled stainless steel tanks to settle for three days. Yeast is added and the must ferments into wine over 15 days. The blending process can involve as many as 30 lots of sauvignon blanc. Once the blend is defined, the bottling rests for four months before release. Produced from estate vineyards, this sauvignon blanc is bright, focused and complex. In the glass, it exudes aromas of tropical fruit, melon, cut grass and kiwi. On the palate, taste grapefruit, lime, herbs, passion fruit, minerals and bracing acidity. Drink it with sushi, shellfish, gazpacho, guacamole, artichokes, asparagus, salads and soft cheeses. Buy it at: Pearl Wine Company and Faubourg Wines. Drink it at: Root, Emeril's, NOLA and Patrick's Bar Vin.