Made by Framingham winemaker Andrew Brown, Ribbonwood takes its name from the Ribbonwood trees, New Zealand’s tallest, native deciduous tree species, which grow around the Ribbonwood vineyard in Renwick, Marlborough. Sensitive to the environmental responsibility they have for their surroundings, the viticulture team at Ribbonwood have planted more than 1,000 native shrubs and trees to enhance the biodiversity of the vineyard, alongside improving their wastewater management systems. They also use lightweight bottles and recycled cartons to reduce their carbon footprint.

Produced in a modern style, Ribbonwood specialises in making wines from mature to old vines in Marlborough’s Wairau Valley. The Sauvignon Blanc vines are grown in the original Ribbonwood Block, near Renwick, which is planted in an unusual east-west direction. This aspect provides shade on the rows’ south side and enhances the fruit’s gooseberry aromatics. In the cellar, they have dozens of small parcels, each fermented in individual tanks of varying sizes. This allows plenty of room to handle multiple picking times, yeast strains and temperatures, resulting in optimal blending options.

This Sauvignon Blanc has an engaging nose, with aromas of grapefruit peel, a hint of thyme and gentle stony minerality. On the palate, there are flavours of lemon with sweet herbal and redcurrant flavours. Supple and satisfying, the wine is balanced by a fine acid backbone.

The flavours of New Zealand Sauvignon Blanc are powerful and aromatic: citrus, gooseberry and passionfruit, herby in spades. So, if you’re looking for a food match, you need big flavours on your plate to stand up to it.

Asian-style seafood dishes – oysters, scallops, crab, clams, lobster, prawns – any shellfish with zingy flavours or a citrus or garlic marinade or dressing. Thai food generally. A Thai green chicken curry or a Thai-style chicken.

Dishes with herbs and greens – salmon with dill, for instance, but great with recipes that contain basil, coriander, rocket and especially mint.