Raymond Chan, New Zealand, October 2013, 18.5/20

2013 Sauvignon Blanc

Bright, very pale straw colour with slight green hues, near colourless on rim. This has a very densely concentrated nose with interwoven layers of green stonefruits, citrus, herbs and flinty lees complexities that open in volume. Dry to taste and medium bodied, concentrated and well-packed flavours of herbs, stonefruits, citrus and minerals show with lovely richness, energy and tension. The fruit forms a fine, dry, textural line with lively underlying acidity and the flavours are tightly bound and flow with great drive. The flavours reveal layers of interest and detail and carry through to a very firm, long and sustained, dry finish with herbs and mineral nuances. This is a concentrated and complex Sauvignon Blanc with excellent tension and layers of stonefruit and minerally flavours. Serve with seafood, poultry and Mediterranean fare over the next 2-3 years. Marlborough fruit cool-fermented in stainless-steel, 20% by indigenous yeasts to 13.5% alc. and 2.6 g/L RS, the wine aged 60 days on lees. 18.5+/20

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Jamie Goode, wineanorak.com, 93/100

2013 Sauvignon Blanc

One of my favourite New Zealand Sauvignons: Such a super wine, representing the best of Marlborough typicity, I reckon.
Beatifully aromatic with a slightly smoky edge to the delicate, crisp, grapefruit and green pepper nose, which has a hint of chalk and floral passionfruit. Very fine and restrained on the palate with nice weight and precision. It’s very Marlborough in style, but it’s grown-up sophisticated Marlborough. 93/100

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