89 Points | International Wine Cellar , September/October 2012
Pale yellow. A whiff of reduction dissipated to reveal idiosyncratic aromas of cumin, dill and spices. Juicy and brisk on the palate, with good density and texture to the soft citrus and spice flavors. Not especially complex but conveys a strong impression of sappy energy.
90 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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