92 Points | International Wine Cellar , September/October 2008
($28; a 70/30 blend) Very pale yellow. Musky aromas of lemon-lime, lavender, spices and floral honey, with a slight leesiness adding complexity. Densely packed and opulent, but with very good cut to the pineapple and lees flavors. As fat as this is, it's also classically dry and structured for at least a few years of development in bottle. Perhaps not quite as strong in extract as the 2006 version, but this is uncommonly complex for New Zealand white wine.
95 Points | Robert Parker's The Wine Advocate
About New Zealand
New Zealand's ocean-influenced climate--markedly cooler than that of its neighbor Australia--yields wines with admirable fruit intensity and crisp acidity. Fully two-thirds of New Zealand's wine production is white, and more than half of the wine it ships to America is Sauvignon Blanc. The U.S. market has developed a major thirst for these juicy, fresh New Zealand Sauvignons, which are mostly free of oak influence. But New Zealand Pinot Noir, too, is growing...
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For all of its name recognition and reputation for high-quality plantings and bottlings, Sauvignon Blanc has never been represented in lists or discussions of the spectacular wines of the world. But just because wines made from Sauvignon Blanc are rarely crafted for extended cellaring and don't command staggering sums in international auctions doesn't mean that...
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