Fresh and lively aromas of melon and lime lead to tropical kiwi and starfruit flavors.  There's a slight creaminess from lees contact and a brisk lemon-y finish to round out this wine.

In 1992, founder and owner John Buchanan had worked in the New Zealand wine industry for 35 years when he left his job with the country’s second largest winery to go back to his Marlborough roots in 1992. He named his project for a local mountain (a seven-hour climb at 1314 meters), which in turn was named for an early sea captain. His youngest daughter Amy, a lawyer who worked in London, joined him in 2002 and serves as Managing Director. Winemaker Matt Murphy, a farm boy from the North Island, had worked as winemaker at Craggy Range. He moved to Marlborough in 2007 to be with Amy, and joined the team the following year. The family owns 10 vineyards in Marlborough, two purchased initially, the rest planted over the years. They also work with a small number of selected growers. Mount Riley produces three ranges of wines; the highest level is only made in especially fine vintages. This is from the middle tier, which includes eight other wines.

The Mount Riley Sauvignon Blanc is a blend from multiple vineyard sites throughout Marlborough, 80% estate fruit. 

Grapes were crushed and destemmed before cool fermentation in stainless steel, using selected yeasts. It does not go through secondary fermentation.

Chicken/Turkey, Fish (white), Hors d'oeuvres, Perfect Aperitif , Shellfish, Sushi, Vegetables