All wines over $25 per bottle will be vintage specific. In the case the listed vintage is out of stock, we will inform you via email for approval to go ahead.
The Wine Front – ‘Savouriness’ is the x-factor, perhaps. Some judicious lees, barrel or ‘work’ in winery to extract a little more than fruitiness. Here’s a good example. It’s hard to put a finger on it but there’s just something ‘really good’ about this wine. Pitch perfect tropical fruit, citrus, florals and faint nuttiness in perfume. The palate has enough volume to offer power and depth, some saline mineral charm, fresh fruitiness and great length, but in amongst all that it feels fresh and so very easy to drink.
World Wine – "#1 New Zealand Sauvignon Blanc "A full-bodied Sauvignon that fills the mouth with an array of fresh fruit flavors, from Braeburn apples and lemon to pineapple and green capsicum. There's good substance here, giving you something to get your teeth into while the acidity creates an energy almost like a headlight's full beam turned on in your mouth. Bloody good." - Rebecca Gibb MW (Vinous)
Huon Hooke – "From the well-drained fertile soils of Dillons Point. Rich, concentrated sauvignon blanc with green capsicum, passionfruit, subtle box hedge flavours and a pleasing saline-mineral character. Good purity and mouth-watering, fruity acidity." - Bob Campbell (The Real Review)
Robert Parker/Wine Advocate – The Pouilly-Fume Tradition has much less of the green flavors often connected with this appellation. Instead, it is rather floral, displays more yellow colored fruit aromas (also citrus), whereas the fascinating foundation is built up by crushed limestone rocks. On the palate this is an expressive and powerful, yet elegant and persistent Pouilly that is still young and should benefit from further bottle age. Beautifully balanced, though it does not lack a thrilling structure. Since this wine does not cost a fortune, I highly recommend seeking it out.
James Halliday – Wild yeast-fermented in French barriques and aged on lees for 12 months. It offers a rare combination of elegance and complexity, the latter achieved without any funky/reductive characters, the former with a combination of citrus, white flower and tropical flavours. Still cruising.
James Halliday – Hand-picked and sorted; free-run juice cool-fermented in tank. There is a subliminal savoury edge to the bouquet and palate, possibly from more than one yeast at work, and also to crisp, crunch acidity. You pick up the extra level of flavour from ripe (not overripe) fruit on the back-palate and finish. Has the X-factor many Sauvignon Blancs lack.
The Wine Front – Sauvignon blanc and semillon with some chardonnay, they say. This is the Little Touch Of Christmas label (which is just a festive season alternative). About 20% is barrel fermented. It’s been a winning drink for a long while. Good balance, refreshing feel, easy going texture with a touch of extra interest. There’s good intensity of green pea/grassy semillon and a counter punch of tropical fruity semillon. The palate has good energy, stacks of freshness, dry finish. There’s all the citrus and zestiness to acidity you could ask for. Kind of an old school Margaret River dry white kind of feel, in the best possible way. It’s got plenty of charisma.
The Wine Front – Bannockburn has never done things by halves when it comes to its sauvignon blanc. This 2017 release was made in three separate batches: one partially destemmed with skin contact, one barrel fermented and the third fermented in tank. It’s low in alcohol, but almost sweet with fruit ripeness. Sweet fruit but cutting acidity. Fun and then serious. Lemon, almonds, florals and metal. Red apples and rose petals. It’s as much nuance as drive, though there’s plenty of the latter. In all honesty – and we don’t say this often of sauvignon blanc – it needs a little time. Though there is a great deal to admire here. And that’s without mentioning the check of chubbiness to the texture, which works a treat.