Nautilus Marl Sauv Blanc

Sauvignon Blanc is what the estate is known for, and the winery describes its style as distinctive, textural and complex. Fruit is machine-harvested at night or in the cool of the morning and pressed straight away. Most of the juice ferments in stainless steel with aromatic yeast strains, a small portion is fermented with a non-Saccharomyces yeast, and about 2 per cent goes into barrel. The wine then rests on its lees for three months to add creaminess.

In the glass, expect lemongrass, blackcurrant buds and ripe grapefruit on the nose, with lime zest on the palate and a mineral edge.

Serve it cold. The winery suggests crunchy fish tacos with a zesty yoghurt, lime and chive sauce, and it also suits a seafood chowder or fresh goat's cheese on toast.