(2025) I'm not sure if the winemaking for Pelorus has changed since I first tasted and enjoyed it 25 years ago, but today it has a moderate dosage of 7g/l which enhances its crispness, and the addition of reserve wines plus a minimum of 24 months on the lees gives it plenty of biscuity richness too. The lemony freshness of the Chardonnay dominates the nose, gentle toast filling in, before the palate broadens slightly, the Pinot Noir perhaps giving an ounce of more substantial fruit while the toast and acidity balance very nicely into the finish.

(2025) The 40th vintage of Cloudy Bay's iconic Sauvignon Blanc is a really good one. It remains a first class example of the style it, arguably, created. From a vintage of below average yield due to Spring frost followed by drought, just 1.5% of the blend was fermented in large oak barrels, the rest in stainless steel. Part of the ferment was with wild yeasts. It burst with grapefruit and peach on the nose. A background hint of elderflower and green bean is a signature of this wine, but appearing here in a relatively restrained form as fruit is very much to the fore. Full-textured and full-flavoured on the palate, it is a wine that bursts with juiciness and exuberance. You'd be crazy to pay the supposed RRP of £32, but it's not hard to find in many independent retailers or on a deal at larger players for around £21.00. Still quite expensive, but it is also very good indeed.

(2024) A blend of fruit from the warmer soils of the Wairau Valley and cool, dense clay of the Southern Valley, this was fermented with wild yeast in French oak barriques and matured for eleven months. Oak seems restrained this vintage to very nice effect, just a sheen of buttered toast and oatmeal over pear and lime fruit. The palate has textural richness, hinting at exotic nectarine and mango, but that balanced by fresh, zippy lemon acidity. The majestic 'mixed six' price of £28.49 is the one to be on. Independent merchants also have it for £30 - £33. Watch the video for more information.

(2024) A fabulous, moreish wine from a 30-year-old-plus vineyard. It is planted with the Mendoza clone of Chardonnay, famed for its 'hen and chick' tendency of uneven grape sizes, which makes such interesting wines. It was matured in French oak. The nose fuses almond and even walnutty, cappuccino depth with an exotic mango fruitiness. Theres a hint of flint too. The palate displays a similar high-wire balancing act, with real Seville orange and juicy apple freshness, more tropical tones, and just enough creamy, nutty, coffeeish depth of oak. That flinty and smoky touch adds a lovely extra dimension. Fabulous balance and length.

(2023) The first ever vintage, and 13 years on still such a beautiful nose. OK, there's a little more of the pea pod character of aged Sauvignon, but not aggressively so, and a shimmer of oak is still apparent. The fruit stays dense and sweet through the mid-palate, with lovely acid balance to that inherent ripeness and fruit density. Holding on well, though perhaps the one that should be drunk fairly soon. Bottled in August 2010. pH 3.25 and acidity of 7.2 g/l. No UK retail stockists listed at time of review.

(2023) Quite a different take this, I suspect some new oak in there and 75% went through malolactic rather than the 66% which is the more recent recipe. It certainly displays more creamy, nutty character, but the barrel is a lot less obvious than when last tasted in 2016. Instead it has a natural, lightly yeasty and earthy nose, more 'natural' feeling. The fruit is dense and peachy ripe, but great weight and texture here, length too, with relatively high total acidity to act as a counterpoint. Bottled in October 2011. pH 3.20 and acidity of 7.1 g/l. No UK retail stockists listed at time of review.

(2023) Creaminess here, almost verging on minty, leafy herbs and such lovely fruit beneath, succulent pear and nectarine. There's a suggestion of a more lean, precise character on the palate, a delightful touch of flint, and energetic, sharpening acidity giving very good length. Arguably my favourite wine of this line-up at 11 years old. Bottled October 2012. pH 3.15 and acidity of 6.8 g/l. No UK retail stockists listed at time of review.

(2023) From a cool year, much more into the asparagus and green bean character that might be familiar from Marlborough Sauvignon, with citrus and peach beneath. A racy style, tiny sherbetty note, tangy with loads of pithy grapefruit and relatively broad texture into a crisp and still quite well balanced finish. Bottled October 2013. pH 3.25 and acidity 6.7g/l. No UK retail stockists listed at time of review.

(2023) I last tasted this in 2016, scoring it 92 points and noting "Will easily age for five years." So, six years on, it is still very composed, nicely wild and herbal around the edges to clear, lightly honeyed fruit. Still hints of herbaceous character with fig and quince, then a fine, sharply-honed acidity into a long, savoury finish. Still with time ahead of it. Bottled November 2014. pH 3.30 and acidity 6.4g/l.

(2023) Restrained aromatically, with cool mint and soft hints of vanilla, but so much greengage and citrus, orange and lime peel in a complex nose. The palate is very harmonious, has a smoother character, and a hint of lusciousness. Holding up really well, the edges rubbed off by time - but not too much. Bottled November 2015. pH 3.18 and acidity 6.2g/l.