Winery notes (2017 Vintage)
"Paddy and Anna Trolove grew the Taihoa Sauvignon Blanc on low-cropping vines in the coastal hills of Kekerengu, under the watchful eye of viticulturists Stephen Dempster and Matt Fox. We hand-picked and whole-bunch pressed the fruit and barrel-fermented the wine using wild yeast, retaining solids, and a lees-stirring."
5 Stars Michael Cooper (2017 Vintage)
"Grown at Kekerengu, south of the Awatere Valley, the classy, very age-worthy 2017 vintage was hand-picked and fermented and matured for 11 months in old French oak barrels. Bright, light lemon/green, it is concentrated and tightly structured, with deep, ripely herbaceous flavours, a subtle seasoning of oak adding complexity, and a long, crisp, bone-dry finish."
16.5/20 Tim Jackson MW, JancisRobinson.com, July 2019 (2017 Vintage)
"Kekerengu subregion, 20 minutes south of Awatere. Whole-bunch pressed at 450–500 litres of juice per tonne. 12 hours’ settling, then to old barrels for fermentation with indigenous yeasts. No MLF. Pale lemon. Nutty-spicy, toasty entry. Crunchy, crisp, green fruit, grass and capsicum. Firmness of texture, some spice, brisk acidity, nuttiness and a boxwood finish. Nice layering."
Reviews for the 2016 vintage below…
5 Stars Bob Campbell MW, The Real Review (2016 Vintage)
"The 2016 Astrolabe Taihoa Vineyard Sauvignon Blanc, is another successful flagship wine that has benefited from barrel fermentation using indigenous yeasts, although the wine retains a distinctive chalky fruit character from the limestone-rich soils of the Kekerengu coastal sub-region."