Nautilus Sauvignon Blanc

The natural beauty of the Nautilus shell has inspired our expressive, balanced, precisely crafted wines since 1985, the early days of Marlborough winegrowing.  Back then there were only 80 NZ wineries. Today there are nearly 700. Yet we remain small, family-owned, and committed to the stunningly beautiful Marlborough region.

About the Vineyard

Nautilus Sauvignon is sourced from free-draining stony soils, giving low cropping, low vigour, early ripening vines, great flavour development every year and serious, age-worthy wines.  A blend of sites adds layers of complexity.

Wine Production

Grapes were machine-harvested at night then fermented at cool temperatures in stainless steel to give fresh aromas. Some of the fermentations were started with non-saccharomyces yeasts for texture and complexity, with the remainder using aromatic yeasts giving aromatic intensity.  The wine was kept on lees for five months providing creaminess and integrated flavours.

Tasting Notes

Nautilus Estate produces serious Sauvignon Blanc, with site selection offering complex and age-worthy wines. Low yields give intense flavors and palate length, and lees-aging contributes creamy palate weight.

Food Pairing

The high acidity and fresh flavors pair well with a wide range of seafood and vegetarian dishes. The flavor intensity can stand up to some chilli and the herb notes in the wine compliment Thai ingredients such as basil or lemongrass.

Production Info
Soil composition
Training method
Average Vine Age
Harvest time
First vintage of this wine
Bottles produced of this wine
Winemaking & Aging
Varietal composition
100% Sauvignon Blanc
Fermentation container
Stainless steel tanks
Length of alcoholic fermentation
21 days
Fermentation temperature
55 °F
Maceration technique
Sur-Lie Aging
Fining agent
Type of aging container
Stainless steel tanks
Length of aging before bottling
5 months
Certified Vineyards
All vineyards certified under Sustainable winegrowing New Zealand
Certifying Organizations
New Zealand Winegrowers
Sustainability Certification
Analytical Data
12.5 %
pH level
Residual sugar
1.9 g/L
7.1 g/L

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