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Sauvignon Blanc
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"One of the regions most sophisticated, subtle and satisfying Sauvignons." M.Cooper. Seresin use indigenous yeast, barrel-fermentation, and extended lees contact to contribute complexity, texture, and integration.
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From this up and coming winery, grown on the stony, silty soils of the old Wirau river bed ( opposite Seresin Estate ) "
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Neudorf is one of Bob Campbell's Top Ten Sauvignon Blanc producers in his list of favorites celebrating the 100th issue of Cuisine. In the vineyards Neudorf are constantly pushing Sauvignon Blanc into shape to define it as a fine wine, rather than a refreshing beverage. They search for a wine with texture. A wine which is complex and satisfying rather than a simple expression of fruit.
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Since 1984, Cape Crest has developed an
international following for its unique expression
of New Zealand sauvignon blanc. Barrel
fermented, with a touch of semillon and sauvignon
gris, it is concentrated and complex with toast,
citrus blossom, pear and stonefruit characters.
Cape Crest and its gannet symbol refer to Cape
Kidnappers, the southern point of Hawke Bay,
home to the world’s largest mainland colony of
these remarkable marine birds.
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Normally $27. One of Metro Magazine's 100 Wines for Summer "Dog Point is one of our leading producers of sauvignon and this wine shows why. Intense, pungent, flinty, sweaty aromas proceed to an equally intense palate, which has weight and breadth of flavour. While you can enjoy this concentrated, serious dry wine on its own, it would be a shame not to enjoy it alongside some tasty summer food". With years of experience making the Cloudy Bay Sauvignon blanc, James Healy now makes this label in partnership with Ivan Sutherland ( who was the viticulturist at Cloudy Bay ). These boys know their stuff ." Bob Campbell
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Cloudy Bay continues to set the benchmark in N.Z sauvignon. 90/100 from Parkers Wine Advocate who writes "The 2011 Sauvignon Blanc offers intense notes of gooseberries, passion fruit, grapefruit zest and grass with a hint of fresh herbs. Crisp, dry and medium bodied with a good concentration of grapefruit and herb flavors, it gives a long tropical fruit laced finish. Delicious now, it should remain fresh through 2013."
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"These days the Te Koko Sauvignon Blanc is usually sourced from 5-6 vineyard parcels of older vines that produce riper (less grassy) fruit. The juice goes through a long, slow ferment in French oak, around 5-10% new and some barrels naturally go through malo-lactic. It spends around 1.5 years in barrel. The 2008 Te Koko Sauvignon Blanc offers intense warm grapefruit, green guava and pineapple notes with hints of cedar and orange blossom. Medium bodied, crisp and concentrated, it reveals a good amount of mid-palate fruit with a long finish." 90+/100 Robert Parkers Wine Advocate.
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"Aromatic wine that does show some faintly herbal Sauvignon Blanc character that's nearly blocked out by a strong wet stones/mineral influence and subtle bready, toasty characters from extended barrel maturation on the yeast lees. Oak is more evident on the palate although the wine does have a core of taut fruit and mineral. More weight and richness than I expect from Sauvingon Blanc with layers of subtle flavours that are nicely integrated. This is a very classy wine indeed. It's hard to imagine an oak-aged Sauvignon Blanc getting much better than this."96/100 Bob Campbell
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A single-vineyard wine, grown in the heart of the Wairau Valley. ( in fact right next door to Cloudy Bay ) This is a wine that has gained a huge following in Australian restaurants ( its currently listed on some 300 lists ) and hence the majority of the wine is exported. We have convinced Riverby to allocate us a quantity of this wine each year. "A tighty framed sauvignon showing aromas of dried herbs and subtle mineral notes. The palate is juicy and succulent with excellent acidity providing a lovely crisp finish. The high level of concentration and overall balance indicate the wine will evolve gracefully over the next few years."
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