(2011) 13.5%. Wairau Valley. Nicely aromatic and spicy, with some floral and peach down aromas joining spices and a touch of white pepper. There's plenty of interest here, touching on an almost Sauvignon-like pungency. The palate has the same picture of juicy clarity and grapefruity punch of fruit and acidity, into a long, tangy finish.
(2011) Fermented in French oak (70%) with wild yeast. Subtle mealiness to this, lovely sense of slightly herby, cabbagey, almost Burgundian aroma. That weird dislocation of place is somewhat dispelled on the palate, as this has the juicy verve of Sauvignon, with the green tones and pith acidity kicking in. Lovely stuff at a good price, and bone dry in the finish.
(2011) Southern Valley. Natural cork. Lots of wild, yeasty, mineral and salty aromas. Ripe, slightly Burgundian character, with a certain vegetal character. Lovely Brazil nut oak and deliciously tangy, huge masses of lemon and orange fruit and acidity, but just tremendous length with such tang and life about it.
(2011) 'Our alternative take on Sauvignon, chasing away those green flavours'. From a single acre estate, all handpicked, no sulphur at the front end, wild ferment in old oak and small stainless steel barrels. Lees stirring for 10 months. Very wild and earthy, with real wild ferment character, leesiness, and a nutty, coffeeish quality. The palate has wonderfully sweet fruit at its core, with a lemony sweetness of peach fruit and herbs and a really long, umami flavours and terrific acidity.
(2011) A new wine Andrew introduced when he took over the winemaking. Fine sherbetty nose, lovely herby character and a touch of bruised apple. Has a grippy impression of stoniness too. The lime-streaked purity of the palate betrays the sweetness, the finish being all about minerality and stony freshness. Delightful and delicate, without the harsher acidity that makes some sweeter Rieslings seem dry.
(2011) Similar winemaking to the Pinot Gris. Fantastically aromatic nose, excellent expression of Gewurz, with smokiness and all the lychee and Turkish delight typicity, with an intense palate showing massive minerality, streaking through with grapefruit and lemon pith that gives the wild ferment umami complexity. Match with pork.
(2010) This Marlborough Sauvignon Blanc is now in fairly short supply. From the Awatere Valley, it is one of the 'new' style Marlborough Sauvignons, with around 10% barrel fermentation adding an extra complexity. The nose has classic, deep-set aromas of elderflower and mango, with a cut of vivid asparagus greenness and plenty of aromatic fireworks to go round. On the palate this is a decisive wine, with good concentration of those punchy, vibrant, tropical fruit flavours and a piercing clarity. Pithy lemon and grapefruit acidity is nicely integrated, in one of the best New Zealand Sauvignons I've tasted from this vintage. Worth trying to find it if with a hunt around local Oddbins stores.
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