2023 Abstract | Three Rows Marlborough Sauvignon Blanc, Blank Canvas

• Style: Textured, mineral-driven, oak-aged
• Taste: Blackcurrant, passionfruit, salty minerality, toasted oak
• Food: Seafood, white fish, shellfish
• Occasion: Sunday Lunch; Date Night
• Serve: Chilled, 8–10°C
• ABV: 13.5%

In the Glass — Tasting Notes

This Sauvignon Blanc breaks from bright, grassy convention. Ripe blackcurrant and passionfruit anchor the palate, layered with the salty, mineral spine that Dillons Point—a coastal sub-region of Marlborough—imparts naturally to its wines. Fifteen months in seasoned French oak and native fermentation coax toasted, smoky undertones that make this savoury and substantial, far more texture-driven than the typical model.

The Winery — Blank Canvas

Matt Thomson and Sophie Parker-Thomson—a consultant winemaker and Master of Wine respectively—built Blank Canvas on four decades of global winemaking expertise. Rather than chase fashion, they source from certified sustainable vineyards where growers remain rooted to their land, including the Holdaway family, Marlborough farmers since 1864. Hand-harvested and whole-bunch pressed, never filtered, the 2023 vintage benefited from variable flowering that naturally concentrated fruit and cool nights that preserved acidity, allowing terroir to speak without winemaking artifice.

At Your Table — Food Pairing & Serving

A wine for eating, not aperitif sipping. Pair with seafood, white fish baked in salt, and shellfish to unlock its mineral and savoury depth. The 2023 sits at the serious end of New Zealand production—ideal for Sunday lunch or date night when you've moved past easy-drinking styles. Vegan, vegetarian, and organic-certified, it represents what happens when art meets science in the vineyard and cellar.