Fruit from the ‘Anderson’ vineyard in the central Wairau Valley, hand-picked, WBP and indigenous yeast fermented in seasoned French oak to 13.5% alc., the wine aged on lees for 8 months. Bright, pale straw-yellow colour with some green hues, This has a tightly concentrated and densely packed nose of white stonefruits, nectarines and greengages that unfold, revealing complex spices, nuts and tropical fruits and a layering of fragrant barrel-ferment elements. Dry to taste, the palate features a concentrated and rich array of flavours of stonefruits, spicy herbs, nuts and oak. This has weight and presence, with an underlying fine-textured line and balanced, restrained acidity, the mouthfeel showing a smooth, creamy flow. The flavours carry through evenly to a very long and sustained finish with nuances of fruit, herbs, smoke and nuts. This is a concentrated oak-influenced Sauvignon Blanc with a complex array of stonefruit, spice and nutty flavours. Match with herb-marinated poultry and pork dishes over the next 3-4 years.
Sam Kim - Wine Orbit
Done well, a barrel fermented sauvignon can show the wonderful 'far side' of the grape: textured and complex with richness and power. And this is done beautifully. The bouquet is indeed complex and fragrant with white peach, grapefruit, dill and subtle nutty characters. It's concentrated and succulent with fine texture and excellent focus. Long and juicy. Impressive. At its best: now to 2018.
5 Stars, 94 points