Framingham Wines has its roots in the early development of Marlborough as a wine region, beginning in 1981 when Wellington engineer Rex Brooke-Taylor first planted vines in the Wairau Valley. The estate takes its name from his ancestral hometown in England, and for more than a decade the fruit was sold off before the first Framingham-labeled wine, a Riesling, was released in 1994. Since then, the winery has remained closely tied to aromatic varieties, alongside Sauvignon Blanc, while maintaining a philosophy of minimal intervention and careful vineyard stewardship, including organic certification and a focus on biodiversity. The 2023 “True Nature” Sauvignon Blanc is less aromatic than many in the famed region, instead leaning on a stony, mineral-driven style. Fruit is sourced from older vines on free-draining, stony soils in the Wairau Valley, where naturally low vigor helps produce concentration. The parcels are harvested and handled separately, allowing for site differences to show through, rather than blending everything into a uniform style. A mix of fermentation vessels is used, including stainless steel and seasoned oak. Fermentations are often allowed to run warmer than the typical Marlborough model, contributing to a more layered structure. Afterward, the wine spends time on lees, encouraging integration and palate weight before final blending.