All hand-picked, whole-cluster pressed and barrel-fermented with indigenous yeasts, the 2016 Single Vineyard Boundary Farm Sauvignon Blanc gets the Full Monty. It's a bit herbal on the nose, then medium to full-bodied on the palate, with a creamy texture. Lush and round, it nevertheless reveals a long, intense finish loaded with citrus, melon and spice.

From a gentle north-facing clay slope, the 2015 Boundary Farm Sauvignon Blanc was entirely barrel fermented but in minimal new oak. It's a rich, ripe and textural example of Marlborough Sauvignon Blanc, with stone fruit flavors, a velvety mouthfeel and a long, mouthwatering finish. It should drink well for another few years.