Mild spring weather resulted in early budburst but there followed a period of cool nights, which prevented excessively rapid berry growth. There was good accumulation of summer heat and the autumn was dry, warm and long. We thus had a somewhat longer growing season than usual and this extra time on the vine lead to the development of zesty, ripe fruit flavours. The sauvignon blanc was harvested at different times during April to provide a spectrum of varying flavours, while the semillon was left on the vines as long as possible and picked during May and June to ensure optimally ripe and fully mature fruit characters.

After gentle pressing, the sauvignon blanc and semillon juices were separately allowed to undergo natural fermentation by the vineyard's indigenous yeasts. During this time the sauvignon was in stainless steel tanks to help it retain its vibrant aromas and flavours, while the semillon was kept in old oak barrels to emphasise its structure, richness and length. Both portions were held on their natural yeast lees (sur lie) for 5 months to add complexity and a mid-palate creaminess.

The wine has a complex array of aromas and flavours suggestive of passion-fruit, guavas, paw-paw, gooseberry, dried herbs and Turkish musk. The palate is concentrated and rich, while the finish is lingering, spicy and dry. Although ready to drink on release it will develop a range of additional, fascinating nuances, including gun-smoke, flinty and toasty characters, with careful cellaring over several years.


“More complex and animated than most New Zealand sauvignons.”
- Steve Tanzer, International Wine Cellar, USA
This label has received the highest score (95/100) given to any new world Sauvignon based wine in the history of Robert Parkers Wine Advocate, USA

2012

94/100
"This wine has excellent fruit freshness, complexity balance and length. Oatmeal, stone fruit and tropical fruits with complexity. In the mouth a complex cascading quince citrus and finishing lychee awash in tropical zesty acidity with fresh ripe citrus, passionfruit, guava, lemon and pink grapefruits all offering flavours to drive exceptional length and complexity.
- Rob Geddes MW Author of Australia Wine Vintages
”The fruit richness is balanced and cut by crisp acidity, and the palate is elegant in proportion with a fine phenolic line smoothly carrying the wine. As the wine flows, the palate tends to dryness and the flavours lead to a long, lingering finish. This is an elegantly concentrated Sauvignon/Semillon blend with fresh, fruit and a fine linearity and dry mouthfeel. …”
- Raymond Chan, raymondchanwinereviews.co.nz
This is a seriously powerful white wine and clearly semillon is an excelsior in the blend; wonderfully decedent and invigorating, drinking well now but you can sense with its unbridled power and cut it will cellar for 10 years or more.
- Curtis Marsh, www.thewanderingpalate.com
A serious and muscular Sauvignon dominant blend with ripe green fruits and a complex smoky, flinty element.
- Wine NZ magazine

2011

92/100
Pale straw-tinged yellow. Complex, bracing aromas of gooseberry, white pepper, ginger, quinine, crushed stone and dusty herbs, plus a hint of lanolin. Broad, spicy and quite dry, with firm acidity giving excellent cut to the subtle flavors of citrus fruits and floral oils; more concentrated than the overwhelming majority of New Zealand's sauvignon-based wines. The long finish features a bitter-edged grapefruit note that calls for a year or two of patience.
- Steve Tanzer, www.internationalwinecellar.com, USA
The flavours lead to a very long, lingering, tightly bound finish. This is a very elegant, concentrated Sauvignon Blanc based wine with very fine textures and complex flavours.
- Raymond Chan, raymondchanwinereviews.co.nz
This is one of the country’s best sauvignon blancs, but not as you normally know it. A little Semillon in this blend goes a long way towards creating a rainbow of flavours…The result is complex, fascinating flavours with richness, depth and length to burn.
- Joelle Thompson, Your Weekend magazine, NZ
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