Michael Cooper, 4.5 stars


This wine offers a clear style contrast to Section 94, Dog Point's complex, barrel-aged Sauvignon Blanc. Hand-harvested at several sites in the Wairau Valley, it is lees-aged in tanks but handled without oak. The 2015 vintage (4.5*) was fermented with some use of indigenous yeasts (20 per cent) and lees-aged for two months. Light lemon/green, it has a fresh, ripe, clearly herbaceous bouquet. Mouthfilling, it has strong, pure melon, lime and capsicum flavours, showing excellent delicacy and depth, and a dry (2.9 grams/litre of residual sugar) finish. It's already very expressive.

Mike Bennie, Sauvignon Blanc 2015


It's not quite as binary as this, but it often feels like it is Dog Point versus Cloudy Bay at the apex of Sauvignon Blanc from Marlborough in terms of premium, prestige offering (excluding the artisan types and the barrel fermented gear). I'm more in the Dog Point camp, but you never know....
It's hard to fault this release. You could put this in an encyclopaedia filed under Marlborough Sauvignon Blanc. It's quintessential in herbal whiffs, passionfruit and citrus fruitiness and talc-like mineral sweetness in perfume too. It's pure, racy, driven and then shows some juiciness in the mouth to woo you further. Young, fresh, feeling, zesty, flinty again, with fine chalky fringes then squeaky acidity to close. Drinkability is so high. I'm not mad, or having a weird day, this is just one of the best examples of its ilk. 95/100

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