Winery notes (2017 Vintage)
"Continuing with the tradition of fermenting in older oak barrels, the fresh vibrant characters of the Sauvignon Blanc integrate with the French oak beautifully to produce white peach and lime aromas with hints of passionfruit and a grassy edge.
The palette is rich and full of body but balanced with the classic Marlborough acidity that we have all come to know and love. Subtler oak notes present themselves here along with the riper fruit flavour to give the wine interest and complexity. A great food wine, the 2017 vintage will continue to develop in character for many years to come. "Kaho Roa" translates to "oak aged" in Maori, New Zealand’s native language.
Specifically taking the grapes from our Omaka vineyard, due to the clay component in the soil, the grapes were machine harvested, pressed, then the juice placed in old French oak barrels. The wine is wild fermented with a high solids content and left to age on lees for 6 months before being filtered then bottled. The clay element of the soil, high solids and wild yeast all add texture, complexity and body to the wine."
5 Stars & 94/100 Sam Kim, Wine Orbit, August 2018 (2017 Vintage)
"It is gorgeously complex and engaging on the nose showing grapefruit, Gala apple, Kaffir lime and dried herb characters with nuances of almond and oatmeal. The palate is concentrated and superbly weighted, delivering vibrant fruit flavours together with fine texture and bright acidity, finishing persistent and mouth-watering. A lovely alternative style offering textural mouthfeel and subtle savoury nuances. At its best: now to 2022."
91/100 Bob Campbell MW (2017 Vintage)
"Made from a selection of the ripest sauvignon grapes, which are then barrel fermented and aged for six months in aged French oak barrels. A rich and textural wine with nutty oak, root ginger, toast, brioche, citrus and capsicum flavours, with a suggestion of tropical fruit."
4 ½ Stars Yvonne Lorkin (2017 Vintage)
"Sourced from the clay-rich soils of their Omaka vineyard, the fruit for the sauvignon was crushed and the cloudy, high-solids juice poured directly into old French oak puncheons for a wild yeast (spontaneous) fermentation. The wine was then aged on its lees for six months before bottling, which injects a creamy-softness to the tight herbaceous lines, smoke and struck match notes. Lemongrass, grilled capsicum and peapod characters make this so much more than just a sauvignon. Love it."
4 Stars & 18/20 Raymond Chan, July 2018 (2017 Vintage)
"Bright, even pale straw-yellow colour with slight green hues, lighter on the edge. The nose is fresh and full with an elegantly concentrated core of vibrant green stonefruits, showing greengages, gooseberries and nectarines with subtle notes of fresh herbs and a little nutty oak. Medium-full bodied, the palate has a rich and well-concentrated heart of green stonefruits, featuring greengages, nectarines and gooseberries, detailed by fresh herbs and a little earth and nuttiness. The fruit is succulent and lively, and the vitality is enhanced by brisk acidity. The palate flows along a fine-textured phenolic line, leading to a long finish of stonefruits and herbs. This is a concentrated oak-influenced Sauvignon Blanc with green stonefruit and herb flavours on a brisk palate flowing along a fine-textured line. Match with seafood, and herb-marinated poultry and pork dishes over the next 3+ years. Fruit from the company’s Omaka vineyard, indigenous yeast fermented with cloudy juice in seasoned French oak puncheons to 12.1% alc. and 1.8 g/L RS, the wine aged 6 months on lees."