(2020) There is a Marlborough Sauvignon in the portfolio, but here we have a different expression from Craggy Range's Martinbourgh vineyards. Part was fermented in oak puncheons, part in steel. A little touch of creaminess and peach and lemon peel, a little passion fruit, but very little herbaceous character. A huge thrust of limey citrus zest on the palate leaves this mouth-watering in decisive.
(2020) Again, a combination of stainless steel tanks and puncheons for ferment and ageing, though not much oak influence on the nose. From shallow, warm clay loam soils near Cape Kidnappers in Hawke's Bay, lots of punchy citrus, orchard fruits, ripe fruit sweetness, a touch of waxy lemon character. A little nutty infill from the oak and good, lightly salty acidity balances nicely.
(2020) From 45 different sections of vineyards, a lovely perfume here, berries, truffle, a touch of woodsmoke. Sweet fruit on the palate, a little chestnut and briar, then a lip tingling spice. Tight tannins and acidity, a little grippy edge in the finish. Single bottle price given. Ministry of Drinks sells a case of six at £18.99 per bottle at time of review.
(2020) 50% whole bunch pressed, into oak cuves and steel. Aged in barrel, 30% new. Very dark, has an intense violet edge to the blue black fruit. Sweet, supple, savoury and silky in texture, it is fruity and dense, even quite plummy on the palate, but floral edged at all times showing finesse.
(2020) Ramps up the sweet black fruit intensity. A tiny glimpse of violet and game here, of complexity with a meaty and ripe, umami, pastrami character on the palate, a beautifully sour cherry acidity too and fine tannins.
(2020) Whole clusters are barrel-fermented with wild yeasts, 5% new barrels at most. This is a single vineyard wine, where cream and oatmeal merge with classic passion fruit notes, still showing a bit of flinty reduction too. Big burst of juicy fruit on the palate, then a searing dry acidity, lots of orange and brightness.
(2020) Very appealing nose, with butter and exotic fruit, ripe, a touch of mint, a touch of passion fruit. The palate has creaminess and texture, but has great freshness and clarity, the tropical mango and nectarine notes fill the mouth, but it stays juicy and focused to the finish.
(2020) Wild fermented in all American oak, 50% new barrels. This has toast, smokiness, tobacco and spice, with a bit of reductive flintiness, melon and pear fruit, touching on the tropical. The creamy, buttery oak reasserts in the finish. Excellent acidity to cut through all of that.
(2020) A very pretty Riesling with 16g/l residual sugar. Fine green-flecked aromas again, plenty of apple and citrus punch, orange and lime, a lovely sours character, fabulously fresh and dry in the finish despite the sugar.
(2019) I have a soft spot for this wine, first tasted just after visiting Masi's lovely properties in the north of Italy, and seeing the drying lofts where grapes are dried for their Amarone and other wines. This is a blend of Verduzzo and Pinot Grigio, the Verduzzo having been dried, and though made by the Prosecco method it ends up tasting really quite different, much more herbal and slightly 'wild' character, less pristine and less simple than most Proseccos, some concentration and pithy lemon acidity giving a bit of weight and seriousness.