FIVE STARS 95/100 Bob Campbell MW
95 POINTS 'Outstanding' | Cameron Douglas MS
FIVE STARS | Michael Cooper
Fine Marlborough Sauvignon Blanc from Matt Thomson - one of New Zealand's most respected wine professionals. Wild fermented in French oak and lees-aged for 14 months, this sauv is all fruit and zing, with seductive perfumes of blackcurrant and white florals.
Bob Campbell MW writes "From the Dillons Point sub-region. Fermented and aged for 14 months in five-year-old French oak puncheons. This wine stands out in a crowd ... of sauvignons. For a start it has a rich, mouth-filling texture and real depth of fruit with a mouth-watering savouriness. Don't quaff it, savour it. This is serious sauvignon."
Cameron Douglas MS writes "Complex and new, modern and enticing bouquet of lemon curd and lees spices, fresh peach and quince, there’s a natural soil smoky quality with a fine dried herb and natural varietal lift. Delicious with flavours of yellow apple and lemon, quince and peach stone, an orange barley sugar quality with mineral and floral herb tones. Acidity and soft saline qualities add crunch and texture while the core fruit flavours fill the mid palate and add lengthy as well as complexity. Delicious, fresh and complex."
Michael Cooper writes "The distinctive, delicious, very harmonious 2019 vintage (5*) was designed to be a 'cellar-worthy' and 'savoury' Sauvignon Blanc. Hand-harvested in the Holdaway Vineyard, at Dillons Point, it was fermented and lees-aged for over a year in seasoned French oak puncheons. Bright, light lemon/green, it is mouthfilling, with fresh, rich, tropical fruit flavours, nutty notes adding complexity, and a finely textured, long finish."