A Marlborough Sauvignon Blanc from Still Life, a collaborative project between winemaker Ashleigh Barrowman and importer Dan Gillett — organically and biodynamically farmed, fermented with indigenous yeast on lees, with the fresh citrus and grapefruit intensity that defines the region at its best.
Tasting Notes
Bright pale straw with green hints. Zesty aromas of lime peel, lemon, grapefruit, passionfruit, and gooseberry define the nose. Fresh and lively on the palate with grapefruit and honeydew melon balanced by crisp natural acidity. Marlborough Sauvignon Blanc made honestly rather than by formula — still precise and vibrant, but with the texture and depth that comes from indigenous yeast fermentation and lees ageing.
Quick Facts
- Grape: 100% Sauvignon Blanc
- Origin: New Zealand, Marlborough (alluvial free-draining soils, maritime climate)
- Style: Dry natural white, organic and biodynamic, indigenous yeast, aged on lees
- Winemaking: Hand harvested, indigenous yeast fermentation in stainless steel, temperature controlled, aged on lees several months, minimal intervention
- Suitable for vegetarians and vegans
Food Pairing
Oysters, grilled fish, goat's cheese, Asian cuisine with lime or ginger, and light salads with citrus dressings.
Serving
Serve at 8-10°C. Drink young and fresh.
About the Producer
Still Life is a collaborative natural wine project established by Marlborough winemaker Ashleigh Barrowman and wine importer Dan Gillett, farming organically and biodynamically to produce Sauvignon Blanc with real minerality and freshness rather than commercial formula.
