Tohu is the Māori-owned wine company that sits inside Kono, the drinks arm of Wakatū, a group with more than 4,000 owner families. This Sauvignon Blanc comes from vineyards in the Awatere Valley, the Marlborough sub-region that is drier and windier than the rest.
That site gives a longer growing season and riper fruit. The grapes are machine harvested, pressed into stainless steel and cold settled, then fermented cool for about 21 days with selected yeasts. The wine rests briefly on fine lees and matures in steel, which adds some texture while keeping the acidity crisp.
On the nose expect passionfruit, citrus zest and fresh herbs. The palate runs to lime and green apple over a mineral backbone, finishing long and dry. Some tasters have also found lemongrass, pink grapefruit and a faint saline edge, and that points the way to the seafood counter.
Oysters are the obvious partner, along with steamed shellfish or mussel fritters with lime zest and basil aioli. A salad with fresh herbs works as well.