A New Zealand Sauvignon Blanc I nearly missed

I nearly missed this one. I was on my way out of the annual Australia & New Zealand trade tasting when a small table caught my eye. That was my first taste of Waipara West.

Waipara West was founded by Paul Tutton, a New Zealander who made his name in London as a restaurateur before planting a vineyard back home in North Canterbury in 1989.

Paul's philosophy is simple: to make wines that people genuinely want to drink, while letting the vineyard speak for itself rather than chasing the loudest flavours. He makes a beautiful range of wines, particularly the whites, but it's the Sauvignon Blanc that stopped me in my tracks.

What struck me was the drinkability. So often with New Zealand Sauvignon Blanc you get something turned up to eleven, with piercing acidity or fruit right in your face. This couldn't be more different.

This is small-scale winemaking. You'll currently find Waipara West in a few London restaurants, and now here at Bit Thirsty. Finding producers like this and sharing their wines with you is one of the best parts of what I do.

Waipara West Sauvignon Blanc, New Zealand, 2023

Guava, tropical fruit and bright citrus, with all the freshness you'd hope for from a New Zealand Sauvignon Blanc. Thanks to North Canterbury's cooler climate and a little extra time in bottle, it's beautifully balanced, with integrated acidity and a long, satisfying finish. If you already enjoy New Zealand Sauvignon Blanc, this is one for you — everything you love about the style, done with real finesse.