Since modern vineyard development began in the early 1970s, Marlborough has grown rapidly, particularly through Sauvignon Blanc, which gained international recognition in the mid-1980s for its vibrant, aromatic style. Today, the region accounts for approximately 70–75% of New Zealand’s wine production, with Sauvignon Blanc making up the majority of plantings.While Marlborough is widely recognized for this profile, its subregional diversity is less often explored. Drawing on insights from Matthew Ward, Chief Winemaker at Catalina Sounds, this piece explores both these regional differences and the winery’s approach. Founded in 2005 with a singular vision to produce some of the finest wines in Marlborough, Catalina Sounds focuses on building mid-palate texture and complexity through careful fruit selection for wines with greater balance, finesse and composure.Marlborough, its Subregions and Catalina SoundsMarlborough’s soils formed over the past 10,000–20,000 years through river deposition, with ongoing alluvial processes continuing to shape the region today. The region is broadly divided into two main macro areas: the Wairau Valley, with its broad plains and free-draining alluvial soils producing open, expressive and fruit-driven wines, and the Awatere Valley, located further south, typically resulting in wines with higher acidity, more pronounced herbal notes and a more linear profile.Within the Wairau Valley lies a group of five valleys along its southern edge, called the Southern Valleys, where rolling hills and higher clay content define the landscape. These soils retain more moisture, contributing to greater structure, texture and palate weight. The Southern Valleys are particularly well suited to Pinot Noir and Chardonnay, and more structured expressions of Sauvignon Blanc.Catalina Sounds is primarily focused on this subregion. The estate vineyard, Sound of White, was planted in 2005–2006 in the Waihopai Valley and now forms a key component of the range. Covering approximately 30 hectares and situated at around 200 metres above sea level, the site is sheltered by surrounding ranges, reducing exposure to cooling easterly winds while still benefiting from cooler night-time temperatures. This combination supports slower ripening, with harvest typically taking place one to two weeks later than in the central Wairau Valley.Today, over 60% of Catalina Sounds Sauvignon Blanc is sourced from the Southern Valleys, with around 30–40% coming from the Sound of White estate and the balance from a small number of long-term grower partners within the same subregion. The remaining portion is drawn from selected sites in the Wairau Valley, contributing ripeness and fruit expressions to the final blend. This combination results in a style that retains Marlborough’s freshness, while showing greater restraint, texture and mid-palate weight.For Pinot Noir, most of the fruit comes from estate vineyards in the Southern Valleys, including Sound of White and a neighbouring site in the Omaka Valley. Here, the influence of clay soils and slower ripening conditions contributes to wines with darker fruit, structure and more savoury complexity.Separating parcels for precision and control“We treat each parcel separately for as long as possible,” Ward notes. “It’s about building the wine from individual components rather than blending for consistency.”For Sauvignon Blanc, this typically involves 30 to 40 individual components. Fruit from the Southern Valleys provides structure and texture, while parcels from the Wairau Valley contribute a riper fruit spectrum, moving towards stone fruit, peach and melon rather than overt herbaceousness.Fermentation takes place primarily in stainless steel, with a portion handled in large-format, seasoned oak vessels — including 4,000 and 5,000 litre cuves and 500 litre puncheons — used to build texture rather than impart oak flavour. Both selected and indigenous yeasts are used, with a focus on maintaining vineyard expression.For Pinot Noir, all fruit is sourced from the Southern Valleys, including a hillside vineyard planted to a mix of clones, with vine age ranging from over 20 years to more recent plantings. The hillside block is harvested in multiple passes to reflect variation in ripeness across elevation, with fruit from the upper and middle sections often used for whole-bunch fermentation. Fermentation is carried out in small 1, 2 and 4 tonne fermenters using indigenous yeasts, followed by 21 to 30 days on skins before extended ageing in French oak, approximately 12–15% new.The resulting wines show a darker fruit spectrum, spice and more savoury elements, shaped by both the maritime climate of Marlborough and the structure provided by clay soils. As Ward notes: “wild fermentation moves the wine away from simple fruit into darker, spicier characters, with more texture and detail.”“Catalina Sounds” meaningThe winery is named after the Catalina flying boats that operated across the Marlborough Sounds in the 1940s and 1950s. These aircraft were a familiar presence in the region, valued for their ability to land on open water. The name reflects a connection to place and local history.The Winemaking TeamMatthew Ward is a Marlborough native and is now in his 23rd harvest in the region. He began his career working in vineyards before moving into winemaking, and has also completed vintages overseas in Europe and the United States. He joined Catalina Sounds in 2020, working closely with vineyard manager Fraser Brown, who has overseen the Sound of White vineyard since 2011.Left: Fraser Brown（vineyard manager）Right: Matthew Ward（Winemaker）Featured Wines#13271 Catalina Sounds Sauvignon Blanc 2024 (Screw Cap)Grape Varietal: Sauvignon Blanc 100%Alc.13.7％RRP incl. tax￥3,630Aromas of citrus peel, apple, and wet stone. Salty minerality is woven into the fruitiness, with natural acidity supporting the whole. 2024 was a low-yielding vintage, an excellent year characterised by small, clean bunches.#12912 Catalina Sounds Pinot Noir 2022 (Screw Cap)Grape Varietal: Pinot NoirAlc.12.6％RRP incl. tax ￥4,950Aromas of dark fruit with a hint of toast. Concentrated dried cranberry and black tea flavours linger pleasantly on the finish. A blend of fruit from two vineyards, aged for 11 months in French oak barrels (12% new).