Marlborough

Ata Rangi is owned and run by Clive Paton and his wife Phyll, together with Clive's sister Alison and winemaker Helen Masters. Clive planted the bare, stony five hectare home paddock at the edge of Martinborough in 1980 and, in doing so, was one of a handful of people who pioneered grape growing in the area. Renowned for their Pinot Noir, which is consistently ranked as one of New Zealand's best, Ata Rangi also produces a range of white wines including Chardonnay and Sauvignon Blanc.

The 2016 was awarded 90 points and Highly Recommended status by Decanter in their July 2019 panel tasting of Oaked New Zealand Sauvignon Blancs (see blue link below).

Clos Henri Sauvignon Blanc 2016 - July 2019 Decanter review

Nestled under the southern foothills of Marlborough’s Wairau Valley, Clos Henri is the wine estate meticulously established and organically run by the famous Sancerre wine growing family of Henri Bourgeois. Uniting 10 generations of winegrowing know-how from the Bourgeois family, Clos Henri crafts textural and elegant wines, capturing the intense Marlborough character with the aim to reveal the identity of the Clos Henri terroir and a true sense of place in the wines. From the three different soil types of the estate, partially comprised of a clay hill slope, the family uses the best of French and New World winegrowing techniques to capture the essence of Marlborough’s intense character and reveal the identity and depth of the Clos Henri terroir. Their ultimate objective is to "offer a wine that tells the story of its origin, whispers it is not French but Marlborough and voices that it is a craft from the specific Clos Henri terroir” – says Arnaud Bourgeois, General Manager of Clos Henri.

In the French tradition, the vineyard is planted in high density to encourage competition between vines and restrain vigour. This natural vigour control means the vines put more energy into the grapes, rather than the canopy - concentrating the berries. Dry farming (using no irrigation) also helps keep vigour under control. By stressing the vines to just the right level, it forces the roots to go deeper in the soil, thereby getting the purest expression of our terroir and showing more minerality from the river stone soil.

See blue link below for the excellent fiche technique/technical note from the winemakers at Clos Henri.

Clos Henri Sauvignon Blanc 2016 - fiche technique

100% Sauvignon Blanc.

Alcohol: 13.5%. Residual sugar: <1g/l. Ageing potential: 5-6 years from vintage.

The nose is refined and complex showing some citrus notes evolving into white peach aromas, with underlying chalky minerality. Delicate on the palate, the wine is textural and rich from the lees aging with layers of minerals, citrus and profound acidity balancing this dry and elegant wine, followed by a long finish.

See this link for an excellent article from The Buyer on the 2018 Cloudy Bay Sauvignon Blanc.

Awarded 91 points by Decanter (www.decanter.com) in their October 2018 tasting of new New Zealand vintages (see blue link below).

Cloudy Bay Sauvignon Blanc 2018 - October 2018 Decanter review

Established in 1985, Cloudy Bay was one of the first five wine makers to venture into Marlborough. At the time, it was almost an unimaginable place to set-up a vineyard but Cloudy Bay’s founder, David Hohnen, was convinced of its potential to produce great wine and invested in the best land of the region. The winery was named after Cloudy Bay, a body of water explorer Captain James Cook found during his voyage to New Zealand in 1770. His discovery coincided with flooding in the region, which washed large amounts of sediment into the sea. Noticing the water’s opaque appearance, Cook christened the area Cloudy Bay. 

For its 34th vintage, Cloudy Bay Sauvignon Blanc reaffirms its outstanding quality. Cloudy Bay has built a reputation for refined, elegant Sauvignon Blanc and the 2018 vintage is no exception thanks to the stable weather during the harvest. Warm and dry conditions through December and cooler weather from January onwards allowed for more steady ripening.

100% Sauvignon Blanc.

To see an excellent information sheet and tasting note for this wine from the team at Cloudy Bay, please click on the blue link below.

Cloudy Bay Sauvignon Blanc 2018 - fiche technique

Awarded 95 points and Outstanding status by Decanter in their July 2019 panel tasting of Oaked New Zealand Sauvignon Blancs (see blue link below).

Cloudy Bay Te Koko Sauvignon Blanc 2015 - July 2019 Decanter review

Established in 1985, Cloudy Bay was one of the first five wine makers to venture into Marlborough. At the time, it was almost an unimaginable place to set-up a vineyard but Cloudy Bay’s founder, David Hohnen, was convinced of its potential to produce great wine and invested in the best land of the region. The winery was named after Cloudy Bay, a body of water explorer Captain James Cook found during his voyage to New Zealand in 1770. His discovery coincided with flooding in the region, which washed large amounts of sediment into the sea. Noticing the water’s opaque appearance, Cook christened the area Cloudy Bay. 

For its 34th vintage, Cloudy Bay Sauvignon Blanc reaffirms its outstanding quality. Cloudy Bay has built a reputation for refined, elegant Sauvignon Blanc and the 2018 vintage is no exception thanks to the stable weather during the harvest. Warm and dry conditions through December and cooler weather from January onwards allowed for more steady ripening.

100% Sauvignon Blanc.

To see an excellent information sheet and tasting note for this wine from the team at Cloudy Bay, please click on the blue link below.

Cloudy Bay Te Koko Sauvignon Blanc 2015 - fiche technique

Situated in the north of New Zealand's picturesque Hawkes Bay, at Bay View is the Esk Valley Estate winery. The winery sources fruit from Hawkes Bay, including the world-renowned Gimblett Gravels, and Marlborough, as both regions consistently produce grapes of an extremely high quality.

Esk Valley is a boutique winery, but it is unique in that many of the techniques used to craft its award-winning wines are dictated by the winery itself. The old concrete vats, the layout of the buildings, and the absence of modern technology mean the winemakers at Esk Valley have had to make wine in a simple, honest, hands-on way.

See blue link below for the fiche technique/technical note from the winemakers at Esk Valley.

Esk Valley Sauvignon Blanc 2018 - fiche technique

This is an intensely aromatic wine in a classic Marlborough style. True to its origins its flavours are a medley of ripe tropical fruits and notes of citrus and fresh herbs. It is dry and medium bodied with a crisp refreshing finish.

Please click the blue link below to see Framingham's excellent information and tasting note for this wine.

Framingham Pinot Gris 2018 - fiche technique

100% Pinot Gris.

Rich gold in colour, this wine delights with mellow aromatics, which are reminiscent of pear, apple, quince, dough and cream, with a touch of wood smoke. On the palate, generous flavours of baked apple, quince, cream, nuts and pastry. The intense, complex and rich palate balances acidity with good weight and a silky texture, culminating in a spicy, leesy finish.

NB: this wine is on the edge of dry and of-dry at 10g/litre of residual sugar.

Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay from its inception for 25 years and instrumental in the international recognition which Marlborough Sauvignon Blanc enjoys now. The name Greywacke was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand's finest wine photographer and has recently published his book The Landscape of New Zealand Wine.

The grapes for this wine are primarily sourced from the low-yielding Mendoza clone, known for its concentration of flavour and crisp acidity; the balance were from Clone 95. The majority of the fruit was sourced from the lower reaches of the Brancott Valley and Fairhall, grown in gravelly, clay-loam soils, the remainder coming from Renwick and Rapaura, grown in young alluvial soils containing high proportions of New Zealand’s ubiquitous greywacke river stones. The majority of the vineyards were trained using a two-cane VSP (Vertical Shoot Positioning) trellis with the balance on the divided Scott Henry canopy management system.

Warm spring weather created early flowering and early ripening. The vines were very low yielding, with smaller berries than usual, which led to increased concentration and quality in the 2015 wines.

The vineyards were hand-picked separately at high ripeness levels and whole bunch pressed using very low maceration press cycles. The resulting juice was lightly settled and racked to French oak barriques (20% new). The juice was allowed to undergo spontaneous indigenous yeast fermentation, the final phase continuing for many months. The wine received occasional lees stirring and underwent a complete malolactic fermentation. It was transferred out of oak after 18 months and bottled in December 2016. 

A seductive combination of lightly toasted brioche, roasted hazelnuts and lemon curd interwoven with aromas of white peach and sweet melon. An intricate fusion of opulent fruit and a nutty, smoky savouriness derived from indigenous fermentations in French oak barriques. The savouriness carries through onto a wonderfully dry, but rich and powerful palate that has great texture and concentration, with a crisp grapefruit finish.

Greywacke was created in 2009 by Kevin Judd who was the chief winemaker at Cloudy Bay for 25 years. The name 'Greywacke' was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand's finest wine photographer and has recently published a book 'The Landscape of New Zealand Wine'.

This wine is 100% Riesling.

Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay from its inception for 25 years and instrumental in the international recognition which Marlborough Sauvignon Blanc enjoys now. The name 'Greywacke' was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand's finest wine photographer and has recently published a book 'The Landscape of New Zealand Wine'.

The 2017 vintage was awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their May 2018 column, "Weekday Wines" (see blue link below).

Greywacke Sauvignon Blanc 2017 - May 2018 Decanter review

Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay from its inception for 25 years and instrumental in the international recognition which Marlborough Sauvignon Blanc enjoys now. The name 'Greywacke' was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand's finest wine photographer and has recently published a book 'The Landscape of New Zealand Wine'.

Fruit was sourced from various prime vineyard sites in Marlborough’s Southern Valleys, the central Wairau Plains (specifically in Woodbourne, Renwick and Rapaura) and a spectacular river terrace site in the upper Awatere Valley. Soil types vary from the young alluvial soils of Rapaura, Renwick and the upper Awatere, which contain high proportions of greywacke river stones, to the older and denser clay-loams of the Southern Valleys.

Spring was wet and mild with no frost in any of the Greywacke vineyards. Summer temperatures stepped up with December being the second warmest on record, while January saw the highest temperatures since records began. By February it was looking like an early harvest, with superb flowering conditions and a sizeable crop necessitating thinning in almost all vineyards. However, two ex-tropical cyclones brought considerable rainfall in February. Harvest started mid-March with grapes at a good level of physiological ripeness but needing careful hand-sorting to eliminate botrytis. Despite the rain, fruit was able to hang on the vine to achieve very good ripeness levels.

Harvested largely by machine during cool (often cold) night-time conditions, the Sauvignon Blanc grapes were picked into half-tonne bins, tipped directly into the tank press and lightly pressed. The resulting juice was cold-settled prior to fermentation in stainless steel, primarily using cultured yeast for cool, slow fermentation. A portion was allowed to undergo spontaneous indigenous yeast fermentation. All individual vineyard batches were left on lees and kept separate until late July, when the blend was assembled.

100% Sauvignon Blanc.

An aromatic salsa-like fusion of ripe summer fruit and fragrant Asian spices. Nectarines and yellow peaches, rock melon, grapefruit and a splash of passionfruit, mingled with ginger and lemongrass, jasmine flowers and cassis. A deliciously ripe and zesty Marlborough Sauvignon with a lemony, citrus thread that finishes crisp and dry.

Awarded 95 points and Outstanding status by Decanter in their July 2019 panel tasting of Oaked New Zealand Sauvignon Blancs (see blue link below).

Greywacke Wild Sauvignon 2016 - July 2019 Decanter review

Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay from its inception for 25 years and instrumental in the international recognition which Marlborough Sauvignon Blanc enjoys now. The name 'Greywacke' was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand's finest wine photographer and has recently published a book 'The Landscape of New Zealand Wine'.

As modern pioneers, Jackson Estate has been in the business for over 25 years, quietly getting on with hand crafting beautiful wines with elegance, finesse and longevity. With total respect for their land and focusing on low cropping levels, small batch fermentation, single vineyard fruits and minimal winemaking intervention, they continue to achieve incremental improvements year on year, in a sustainable and environmentally responsible way.

The Green Lip is named for the native New Zealand greenlip mussel or Perna canaliculus. These mussels are easily recognized by their vibrant green and gold shell colouring. Harvested in the pristine waters of Marlborough Sounds, they are one of the world’s most unique delicacies. This wine is an effortlessly simple and perfect accompaniment for greenlip mussels.

Fruit was sourced from their 3 estate vineyards on the Central Wairau Plain and in the Waihopai sub regions.  In total 12 separate vineyard blocks of Sauvignon Blanc were harvested from the 3 Estate vineyards over a 3 week period starting the last week of March. The extended season allowed them to individually pick each block at their optimum levels of maturity.

All blocks were harvested in the early hours of the morning to reduce field heat and enhance flavour. Individually pressed to tank the batches were settled for 72 hours before racking the clear juice off for ferment. Juice was warmed and then inoculated using only the best cultured yeast strains to enhance and complement the pure fruit character of our vineyard sites. Average fermentation lasted 3 weeks at mid to low temperatures to maximize aroma and flavour. Post fermentation the young wines were aged on light lees for up to 5 months prior to being blended and prepared for bottling Mid October.

This wine is 100% Sauvignon Blanc.

The nose dominates with complex florals, ripe white stone fruits and fresh zesty citrus. To taste this follows through to the pallet with the same fresh citrus and ripe white stone fruit flavors, an underlying lees driven textural backbone and a pure mineral concentration. A perfectly balanced and crunchy acidity gives the wine lift, balance and poise.

Kim Crawford Wines was established in late 1996, when Kim launched a range made from fruit grown in the South Island. Kim sold the company to Constellation in 2005 and has since handed the winemaking reins over to the Constellation winemaking team. Despite Kim no longer being involved with these wines, the current winemakers continue the classic Kim Crawford philosophy and style. Control over grape supply has always been essential for Kim Crawford Wines and they now have the largest vineyard resource in Marlborough of any wine company, across the greatest breadth of sub-regions, ensuring consistent quality and style. For that consistency, and success over the past 20 years, Wine Enthusiast magazine USA recognised Kim Crawford as their “New World Winery of the Year 2016”.

Mamaku was born from their desire to carry the torch and continue the tradition of great New Zealand winemaking. Mamaku’s aim is to create wine that is identifiably New Zealand using varieties that are proven to work well in the soils and conditions. This wine is from Marlborough, an area now synonymous with fine quality Sauvignon Blanc.

Vibrant flavours and zingy fresh acidity are the markers of New Zealand’s Marlborough region. This wine shows these bright characters in spades. The Mamaku winemakers have chosen grapes from the Awatere, Ure and Wairau valleys to create just the right blend of deep, fruity ripeness and tongue-tingling crispness in this Sauvignon. It is unoaked.

Mamaku is a classic New Zealand Sauvignon Blanc with flavours of passion fruit, ripe tropical fruits and a racy citrus finish. This wine is perfect as an aperitif or with canapés and seafood.

Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley in 1978 and then establishing Saint Clair Family Estate in 1994. They own 160 hectares of vineyard in 10 different Marlborough locations chosen specifically for the attributes of their individual "terroir" and ability to produce top quality grapes. Neal Ibbotson combines his extensive expertise in viticulture with the talent of one of New Zealand's leading winemaking teams led by Hamish Clark. Since 1994, when wines from the first vintage all won medals including gold, the name Saint Clair has been synonymous with quality and its award-winning record continues today. This is a sentiment shared by Bob Campbell MW, who says “Saint Clair now makes the country’s and perhaps the world’s best Sauvignon Blanc”.

The Saint Clair 2015 harvest started slightly earlier than normal and the yields were moderate to low. However the grapes were harvested in pristine condition, resulting in excellent fruit concentration and a great flavour spectrum.

The grapes come from three rows of vines in one of Saint Clair’s best vineyards in the lower Wairau subregion of Marlborough. The vineyard soils are nutrient rich and free draining. The maritime climate and close proximity to the sea create a high diurnal temperature difference resulting in a long ripening period, concentrating the fruit flavours, while retaining refreshing acidity. The fruit is left to hang a week longer than the fruit for Saint Clair’s traditional Sauvignon Blanc. The grapes are hand-harvested, with only the highest quality bunches being selected.

The grapes were whole bunch pressed, briefly settled then racked into seasoned French oak barriques. The juice was inoculated with a selected yeast strain. Post fermentation the wine was aged on its lees for nine months, with twice weekly barrel stirring and underwent spontaneous malolactic fermentation. Each barrel was tasted regularly by the winemaking team and only the very best and most interesting barrels were selected for the final blend. The wine was lightly fined and filtered prior to bottling.

Complex aromas of green coffee bean and vanilla pod are complemented by notes of wild flowers, crushed herbs and just a hint of gunflint. The palate is rich and unctuous with layers of preserved lemon, ripe papaya, cocoa powder and toasted hazelnut with hints of red berry.

With clean bright fruit flavours and a textured palate it complements a variety of food, try with creamy risotto or grilled chicken with a delicate sauce.

This wine is suitable for vegetarians and vegans.