Their Section 94 sauvignon blanc, named for the vineyard block where it's grown, is fermented and aged for 18 months in old oak barrels on the grape solids, with no exposure to oxygen. Healy calls it "the stinky sauvignon." It's tarry, like a strong mineral water, and flinty. It probably won't become a mainstream expression of Marlborough wine, but it will interest adventurous oenophiles.
Bright, high-toned, savoury-herbal, orange peel aromatics on the nose. The palate is lean, light-weight, with firm, dusty tannins, bright acids, and cherry-pomegranate flavours. I enjoy this vivid, translucent style with cracking acids. Tasted February 2013.