Top class sauvignon blanc. If you ever visit the cellar door/restaurant just outside Queenstown try their degustation lunch menu. The friendly staff will perfectly pair their wines with some stunning local produce. Don't be in any sort of hurry though, this is an experience to enjoy slowly. Winery Notes: Pale straw in colour with aromatics typical of a lively New Zealand sauvignon blanc displaying fresh vibrant passionfruit and pink grapefruit notes. The variety of ferments adding all their own special nuances to the aromatics. The barrel component adds yet another dimension of ripe stone fruit with subtle creamy notes and texture across the...
Raymond Chan | October 2016. 17.5+/20. Helen has worked very hard at making a style that is suited to her fruit and the district, giving a point of difference to the passionfruity thiol-monsters of the 2016 Marlborough vintage. Elegance, freshness of fruit, more methoxypyrazine gooseberry fruit, bright acidity and delicate textures were the aim, and for this, she’s used some skin contact and 30% in barrel. Very pale straw. The nose is tight and elegant with ripe yellow stonefruits and green stonefruits, and no tropical fruit. On palate crisp and steely with a slippery mouthfeel. Gooseberry fruit with subtle textures and detail. But the...
Cameron Douglas MW 94 points. Few people think Sauvignon Blanc when they think Martinborough, but the few producers who focus on it make some pretty sensational wines almost every year. Ata Rangi makes a highly textural style with clean, gentle acid and a nice leesy, creamy texture. Freshly packaged in a brand new bottle, with the truly befitting name of "Raranga" which means 'woven' in Maori, it is layers upon layers of attraction all balanced together perfectly. An outstanding wine in anyone's language, it's partially barrel fermented and will develop nicely over the first 5 years from vintage. Smells Kiwifruit, lime, flint and a hint of...
-Buy Six or more and pay 40sgd per bottle.- "It's no surprise to discover that this is one of the better examples of Marlborough sauvignon blanc from what was a fairly challenging vintage. Unlike many of its contemporaries, this wine does not have a hard acidity, although it is fair to say that the flavour profile has shifted slightly toward the cooler end of the spectrum with lime, grapefruit, lemongrass and red capsicum flavours. Good purity and power with a lengthy finish 31 OCT 2017" Bob Campbell 94/100 “Cloudy Bay 2017 Sauvignon Blanc is an excellent vintage that reveals an elegant and concentrated palate with ripe, juicy stone fruit...
James Suckling 94 points. This has developed wonderfully in the bottle with sliced-peach, lemon and mineral aromas that follow through to a medium-bodied palate, subtle fruit, attractive palate tension and a fresh finish. This is the barrel fermented Sancerre style of sauvignon bland, pioneered by Cloudy Bay in NZ and now copied by many.
LANDING MONDAY 8 Bob Campbell - 95 - "A Class Act" Raymond Chan - 18.5/20 Christine Austin - "One of the best Sauvignon Blancs on the shelf this vintage" Cam Douglas - 93 - "highly aromatic with specific aromas of fresh apple, grapefruit & lemon. Drink now and until 2019" Jamie Goode - "Dog Point is one of my favourites, and this 2016 is singing..." Michael Cooper - Five Stars " Highly concentrated and tightly structured, it's a very harmonious wine, arguably the best vintage yet." Mike Cooper "The things I always look for with Dog Point Sauvignon Blanc are firstly its trademark flinty, quartz-like texture, that vital combination of...
97 Points Stuart McCloskey "Dog Point's Section 94 has always been a favourite of mine and can, in correct cellaring conditions, mature wonderfully over a decade. This is another example of a medium to full-bodied, textural style of Sauvignon Blanc. The grapes for Section 94 come from a single, low cropping vineyard parcel first planted in 1992. The fruit is hand-picked, whole bunch pressed and aged in older French oak barrels for 18 months. Every vintage has a funky edge which you either love or not. Those seeking simplistic Kiwi fruit pops should avoid at all costs as this is a serious, large scale wine that deserves a little respect. The...
Sam Kim Wine Orbit 91 points, Wine Advocate 90 points. Winery Notes: The Sauvignon Blanc is planted at our coastal Te Awanga vineyard where the cooling sea breeze and free draining shingle soils give us fantastic quality grapes for making this wine. The 2016 Sauvignon Blanc shows aromas of citrus characters with a hint of lemongrass. It has an impressive textural quality with mouth-watering drive, flinty minerality and beautiful long finish.
Clear pale lemon in colour. Opulent aromas of pineapple, tropical fruits, lemon balm and fresh cut herbs. Expect a generous and textual mouthfeel from the barrel ferment, minerality, juicy acidity and soft phenolics on the back palate. Bob Campbell MW 93 points. "Fermented with indigenous yeasts in old French oak barrels and barrel-aged on full yeast lees for six months. The result is a richly textural wine with more weight and flavour than I'd normally expect. The wine is savoury rather than fruity - good food sauvignon blanc." BC 18.5/20 - Raymond Chan "Full, light golden yellow colour with some depth, lighter on the rim. This has a fresh...
Raymond Chan Wine Reviews. “Bright, very pale straw-yellow colour, very light edged. The nose is very elegant in proportion with fresh aromas of passionfruit with soft notes of fresh herbs, snow peas and cut grass. Dry to taste, the palate has a vibrant and zesty heart of passionfruit, cut grass and fresh herb flavours. The mouthfeel is refreshing and bright with fresh acidity and a core that flows along a fine-textured line. This has good linearity, and the wine carries to a lingering finish of passionfruit, herbs and grass. This is a lively and bright passionfruit, herb and cut-grass flavoured Sauvignon Blanc with fine textures and good...
Tightly bound aromas of gooseberry and green stone fruits melded with piquant fresh herbs, cut grass and minerals, forming a firm and intense core. The mouthfeel is bright, lively and poised with refreshing, lacy acid tension. This is a concentrated thirst-quenching Sauvignon Blanc with juicy fruit. — Raymond Chan Aromatic and quite concentrated sauvignon blanc, with an intriguing mix of lemon zest, subtle tree fruit, nectarine and a suggestion of savoury, nutty character. Complex, linear and long. Very appealing wine. 94 Points. — Bob Campbell MW “Giving plenty of pure, zippy mown grass, elderflower and grapefruit peel notes with a...
4 Stars Raymond Chan Made by the team at Spy Valley in Marlborough. Description Aroma: Bright aromas of lime zest, passionfruit and snow pea. Palate: Crisp and refreshing, with lively acidity complementing flavours of kaffir lime, tropical fruit and gooseberry. Winemaking After picking and pressing the individual parcels were fermented separately. Following selection of the components, the wine was blended and bottled. Food Pairing Pairs perfectly with seafood and salads with tomato, lemon and vinaigrette dressings.
~ Buy Six and Pay $29 per Bottle Net ~ Blue Gold / Top 100 2018 Sydney International Wine Awards 5 Stars / Top 10 2017 Cuisine Magazine Cuisine says: Paul Bourgeois and his team at Spy Valley have produced a racy, up-tempo style. It leans toward the lively, green end of the flavour spectrum, with jalapeño and chive notes prominent. There is plenty of flinty texture and drive to this wine. It’s a style that would work fabulously alongside a crayfish bisque.
Buy 6 or more and pay 29sgd per bottle. Ten Sisters Sauvignon Blanc has a delightfully fragrant and complex bouquet with underlying citrus aromas. Single-vineyard sourcing allows the terroir its full expression and elicits a purity of flavors. The palate is bright and elegant with refined acidity and ripe flavors. It has good concentration and length, excellent structure, and a well-balanced finish. The sauvignon blanc is given extended lees contact — more than the majority of Marlborough sauvignon blancs — to create complexity and to bring out fruit flavors. Excellent on its own or with seafood, chicken, pork, salads, and Asian food.
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