88 Points | International Wine Cellar , September/October 2010
($20) Very pale color. Complex, soil-driven nose hints at gooseberry, fresh herbs, smoke and flint, along with a lightly saline character. Then supple but firm in the mouth, with a saline, smoky minerality and musky herbs dominating. Today, the rather flinty barrel notes dominate the wine's fruit. This round, broad, dry wine needs to be served with food.
87 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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