The first grapevines were planted in 1973 on the rough gravel at the far end of Marlborough, at the tip of New Zealand's South Island, a place no one had bothered to look at. At the time, agricultural experts offered bleak forecasts, saying the parched land was too dry to raise even sheep.
But the pioneers would not bend. And in 1979, the first Marlborough Sauvignon Blanc unveiled to the world soon drew global attention. The distinctive acidity shaped by the interplay of cold sea winds and hot daytime sun won high praise as "a taste the world had never seen," and that became a decisive turning point that lifted the standing of all New Zealand wine.
A living witness who helped forge Marlborough's golden era is Rose Family Estate. Founders Phil Rose and Chris Rose planted their first vines along the Wairau River in 1978 despite opposition from those around them. They began as anonymous growers supplying high-quality grapes to large wineries, honing their craft quietly by working the soil and tending the vines, and only after 20 years did they release a wine bearing the family name.
Today, the Rose family continues a family-run system in which the founders' children oversee the entire process from grape growing to winemaking and marketing. It stems from the belief that "grapes grown on the land I will pass on to my children yield the most honest flavors." They manage more than 500 hectares of vineyards, mainly in the northern Wairau Valley.
Most vineyards are 10 minutes from the winery, and even the farthest are within 30 minutes, allowing winemaking within an hour of harvest. Completed in 2002, the winery can process up to 10,000 tons of grapes per year, and with its bottling facilities and logistics warehouse, it has the capacity to produce 650,000 cases a year (about 7.8 million bottles). They have also established a system that manages every stage in-house, from harvest to winemaking, bottling, and storage.
The Rose family named the brand after Sunshine Bay, a small seaside resort in Marlborough Sounds where the family spent their summer vacations for generations. It is a place to savor New Zealand's bright sunshine, warm sand, and clear blue sea. The brand began with the desire to capture peaceful memories and fresh sea air fully inside the bottle. In fact, Blenheim, the central city of Marlborough, has 2,769 hours of sunshine a year, among the highest in New Zealand.
In particular, the subtle salinity from vineyards closest to the coast defines Sunshine Bay's identity. A faint saltiness balances the fruit's sweetness and natural acidity. The grapes are harvested in the cool morning hours, then gently pressed and cold-fermented in stainless steel tanks. A short maturation on lees before bottling maximizes the fruit's inherent purity. Thanks to a system where all decisions are made internally, strict quality control is maintained from vineyard to bottle.
Sunshine Bay Sauvignon Blanc offers aromas of tropical fruit and citrus. On the palate, guava, plum, and peach weave together delicately, followed by a subtle minerality that leaves a fresh, dry finish. It pairs well with fresh seafood dishes, salads with lemon dressing, or grilled chicken. It won the top honor in the New World white wine category at the 2025 Korea Wine & Spirits Awards.