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Marisco Vineyards



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Right in the heart of the magical Waihopai Valley, a million miles from anywhere, lies The Ned - one of Marlborough's most famous peaks - and the childhood playground for founder and wine maker, Brent Marris. It's a place where nights are two degrees colder and days two degrees hotter. Where possibilities take hold and good times unfold, where the young at heart thrive. And where there's liveliness and adventure in every bottle.

At the heart of Leefield Station is a peak that we affectionately call ‘Skyscraper’. The stunning vista from here, down the Waihopai Valley and beyond, is of our magnificent vineyards and native bush, enlivened by the iconic yellow kowhai, NZ’s unofficial national flower.

6 bottles

Tasting Note


Punchy expressions of mango and lime fill the glass, courtesy of the riper selection of Sauvignon Blanc fruit, whilst accentuated tones of clove and spice add an extra dimension to this wine’s aromatics. A luscious and full midpalate of guava and citrus is perforated by juicy acidity that provides an elegantly long, lingering finish.


The ripe, tropical nature of this wine will pair beautifully with soft cheeses such as brie or camembert, but also poultry or other white meats. Try alongside a creamy chicken and mushroom risotto with fresh parmesan and parsley.


Crafted to be enjoyed at the peak of its vibrancy and freshness, we recommend drinking this wine within 2–3 years of vintage date.



Waihopai Valley, Marlborough, New Zealand


The preservation of aromatic and fruit flavours from the vineyard through to the winery is of the utmost importance in our Sauvignon Blanc. This fruit is field destemmed before being gently pressed into stainless steel tanks. The juice is fermented at cool temperatures with selected yeast strains aimed at developing a full flavour spectrum: from green and citrus notes to riper, more tropical flavours.

  • Alcohol - 13.0%
  • pH - 3.23
  • Titratable Acidity - 7.3g/L
  • Residual Sugar - 3.2g/L
  • Vegan Certified



Record rainfall in July and August and a warm start to September, permitted an energetic start to the growing season. This coincided with the recorded number of frosts nearly double the usual number. However, frost risk abated in early October, replaced by warm temperatures and humid northerly airflows.

Early season varieties flowered rapidly while later season varietals were slightly troubled by a cool, wet start to December. However, increasing temperatures and a warm, dry January ensured an abundance of fruit.

Despite heavy rainfall in February, good vineyard practices and an improvement in the sunshine hours through the tail end of February meant any instances of botrytis quickly dried up leaving the vast majority of the fruit clean and ripe.

Harvesting began in early March due to early season disease pressure with positive fruit flavours indicating physiological ripeness.

The team are excited about the structural diversity and bright complex flavours of the 2022 wines.

Awards & Accolades

  • The Global Sauvignon Blanc Masters 2023
  • The Real Review: Bob Campbell 2022

"A wine of contrasts with fruit sweetness balanced by tangy acidity, and the lush flavours of ripe peach and passionfruit contrasting with lime and green capsicum."

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