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...
Hand-picked, 100% whole bunch pressed, Wild ferment, totally unfiltered, aged in Freanch oak puncheons. This is an artisinal wine of extraordinary purity. and finesse.
Bob Campbell MW 94 points. Single vineyard Marlborough. "Bone-dry sauvignon blanc, with impressive purity and pronounced oyster shell, mineral flavours together with gooseberry, grapefruit and citrus. Quite a textural wine with good weight and mouth-feel. 16/7/2018” 94 Points BC.
This is the 34th vintage of New Zealand’s iconic Sauvignon Blanc. Brilliant water like colour with a distinctive tinge of green to the edgings. Uplifted gooseberry, passionfruit and citrus aromas meld into fresh lime, herbaceous grassy characters and subtle asparagus notes. Intense ripe gooseberry, passionfruit and citrus flavours line the palate with elements of grassy asparagus characters and fresh herbs also apparent. Dry crisp finish. Excellent persistence with a lingering aftertaste of ripe gooseberries, citrus, passionfruit, lime and herbaceous grassy characters.
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.
Our version of the classic aromatic Marlborough style of Sauvignon Blanc. Grapes are hand-picked from eight of our own vineyards within the Wairau Valley. Cropped at an average of 7.5 tonnes/hectare (50hl/ha). The fruit is whole bunch pressed, cold settled before fermentation and 2-3 months aging in stainless steel tanks. A portion of this wine is fermented using indigenous yeast. Bottled without fining. REVIEWS 93 Points - James Suckling Pungent passion fruit and fragrant melon, Tahitian lime citrus, this really takes sauvignon to another place for Marlborough, exposing the edgy, exciting and minerally possibilities whilst embracing the...
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...
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...
4 Stars Raymond Chan. Excellent value at the price. 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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