Winery notes (2018 Vintage)
"Our 2018 Sauvignon Blanc is fresh and floral on the nose with lifted white peach aromas. The palate is dry with plush melon and fresh fig flavours. Boasting a vibrant mineral backbone and impressive concentration, our Sauvignon is balanced by a soft, creamy texture and exceptional persistence."
94/100 Bob Campbell MW, The Real Review, August 2019 (2018 Vintage)
"This wine is 15% barrel-fermented and all the wine was aged on the lees for six months which has contributed toward a richly-textured and weighty sauvignon blanc. A concentrated wine with melon, grapefruit, struck flint and biscuity yeast lees flavours. Impressive. Good to see a switch to screwcap from cork this vintage."
95/100 Mike Bennie, The Wine Front, September 2019 (2018 Vintage)
"Usually, for me, one of the best sauvignon blanc’s in all of the land of the long white cloud. No slouch from 2018. And in great shape with that time in bottle. Full organic work in vineyard since inception of the site. A magnificent site too.
Beautiful drinking. Juicy but cut with sheets of minerally acidity, set up on faintest chalky pucker, shows floral, lemon-lemonade characters and a big squeeze of tangy grapefruit too. Little wild herb detail and touches of slate in the mix. Long in flavour, just generous enough, plenty fresh enough. Top notch."
Reviews for the 2017 vintage below…
5 Stars Michael Cooper (2017 Vintage)
"This producer aims for a style that 'combines the renowned flavour and aromatic intensity of Marlborough fruit with the finesse and complexity of fine European wines'. Estate-grown on an elevated site in the Waihopai Valley, it is hand-harvested and a small part of the blend (15 per cent in 2017) is fermented and lees-aged in seasoned and new French oak puncheons. Certified organic, the 2017 vintage is a distinctive wine, still unfolding. Bright, light lemon/green, it is fragrant and mouthfilling, with intense, ripely herbaceous flavours, subtle, biscuity notes adding complexity and a lingering, fully dry, finely textured finish. Best drinking mid-2019+."
95/100 Rebecca Gibb MW, January 2019 (2017 Vintage)
"Small crop of 7.5 tons/ha. Hand picked, whole bunch pressed into tank and barrel and left on lees for at least six months. The result is a a very complete wine, round and mellow – this is happy in its own skin. Gorgeously textured with mellow aromas of apple skin, clementine, passionfruit and violet. Satisfying and balanced. An outstanding wine in what was considered a difficult vintage."
93/100 Cameron Douglas MS, November 2018 (2017 Vintage)
"Delightful enticing aromas of SB with a a complex bouquet of white flowers, pear, apple, grapefruit and fresh herbs. Intense, crisp and dry on the palate; flavours that match the nose with a little more grassy vegetal attributes emerging. High acidity, some wood spices, a wine with character and power. Drink now and through 2025."