(2021) Organically certified, this is Kim Crawford's estate, and the wine is given a 'hands-off' treatment, fermentation stopped at 12.5% abv when the wine was in balance, leaving 5.2g/l or residual sugar. There's a touch of pinky-bronze to the colour here, and a confectionary nose, all icing sugar and raspbery ripple. In the mouth the sweetness pushes through, with a sense of coolness to this, Asian pear and lemon, though for me it lacks the charm of the Pegasus Bay Riesling.
(2021) From vineyards on the northern side of the Wairau valley planted on deep, infertile gravel beds. Classic Marlborough SB aromas, lots of passionfruit and elderflower, touching on that slightly 'sweaty' character but thankfully stopping short. The palate has very good fruit and is basically dry, a touch of sweetness to the fruit profile, plenty of nectarine and a tangerine brightness to the acidity. No current stockists, it is new to the UK.
(2021) The majority of the fruit comes from Estate vineyards, a proportion from growers in ohter sub-regions which Nautilus believes gives them a diversity of flavour profiles. Just 2% was barrel fermented. Fair bit of straw to the colour here, green capsicum, gooseberry and peach on the nose, then a dry palate - the driest tasting of the Sauvignon's so far - lots of sour lemon and grapefruit, that is the driving force though there is rosy apple juciness too. Good length and a grown-up style.
(2021) Pale green/straw colour, and quite a reserved nose for a Marlborough Sauvignon, there is a touch of elderflower and grassiness, but a gravelly note too. Sweet and ripe on the palate, abundant ripe fruit here, some tangy citrus but a peachier mid-palate, though the sweetness of fruit maintains into the finish. Quite vibrant, just a touch of that sweet 'n sour character, but nice.
No UK stockist listed at time of review.
(2021) Organic, this is given a painstaking vinification: different portions fermented in a concrete egg, amphorae, and neutral old French oak barrels, all with wild yeast. Little bit of a deeper colour here, and a very different nose from those made with commercial yeasts. It's a tiny bit reductive/flinty, salt and apple rather than anything green or tropical. In the mouth the texture is an obvious difference too, more creaminess, some oatmeal and nutty apple. There is sweetness here (almost 7g/l of sugar) which frankly I could do without, but it has a tangy, sour lemon finish and that does work quite well so the final impression is the citrus character in a more complex take on Marlborough SB. A point or two off for being just too sweet.
(2021) From Villa Maria's vineyards in the slightly warmer sub-region of the Wairau Valley, there's a lightly candied, toffeed note on the nose here and a nice depth of lightly smoky mango and lychee fruit. Some oily green bean and leafy green herb character in the background. On the palate a full, generous wine, abundant fruitin a ripe tropical spectrum, and cleansing lime and lemon acidity into the reasonably long finish.
(2021) Alan Scott is a sizeable producer of quality commercial wines, with vineyards neighbouring Cloudy Bay in Marlborough. This has an obvious degree of residual sugar sweetness, which is common with Pinot Gris, both from Marlborough and the original model for such wines, Alsace. It is rich in aroma, flavour and texture, the character quite tropical, with orange peel and juicy citrus playing against that sweetness and medium- to full-bodied, mouth-filling weight. Versatile for sipping on its own or with some foods, watch the video for more information and food-matching suggestions.
(2021) Really nicely done this Marlborough Sauvignon, brightly packed with tropical fruits, enough elderflower and a wisp of cracked stone smokiness to add interest. In the mouth it has ripe, juicy and sweet nectarine, then a more direct and pithy grapefruit and lemon acid character picks up on the finish. Very tasty and stylish.
(2020) Hand-picked from its own vineyards in Marlborough, Dog Point's Sauvignon is bright, crisp and super-fresh, more typical in Marlborough style than the barrel-fermented 'Section 94' cuvée, with huge punch and verve. Passion fruit is there, with tropical notes suggesting lychee and guava, a touch of capsicum, but really all about the fruit. In the mouth the texture has some richness and mealiness to it, the citrus blast of the acidity balanced perfectly against that more unctuous, tropical fruit into a dry and beautfully balanced finish. Typical and yet not, this is a fine example of Marlborough's unique Sauvignon style.
(2020) A blend from six vineyards, 10% is wild-fermented in barrel, 15% wild-fermented in tank, the rest inoculated but stays on the lees. Pungent elderflower nose, lots of passion fruit and flinty, sulphide notes. Zesty citrus in the background. The palate is all about that dry, zingy citrus lemon and grapefruit pith. The finish verges on a touch of endive bitterness.