Tohu was New Zealand's first Māori-owned winery, and this comes from the Awatere Valley rather than Marlborough's warmer Wairau — a cooler, drier, windier sub-region closer to the sea. Awatere Sauvignon Blanc is typically more restrained and mineral than the tropical style the country is famous for, with a saline, herbal edge. Serve it properly cold. Excellent with oysters, green vegetables, goat cheese, or fresh white fish.