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Marlborough
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Ata Rangi Sauvignon Blanc 2017 (1x 75cl)
The 2016 vintage was awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their August 2017 edition review of New Zealand Sauvignon Blancs (see blue link below).
Ata Rangi SB 2016 - August 2017 Decanter review
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 Ata Rangi vineyards are situated in Wairarapa, just north of Wellington. The grapes for this wine come from Lismore, Waiora, Walnut Ridge, Hau Ariki Marae and Sutherlands Block. Vineyard husbandry is important to Ata Rangi, including leaf plucking to keep the canopies open. Yields are typically low due to the cool, windy spring weather which affects fruit set and the lean, stony soils which are low in vigour and fertility. The vineyards are in conversion to organic certification and are accredited as 100% sustainable.
The 2017 growing season was uniquely cool, leading to small bunches and low yields. Luckily, this cool weather reduced disease pressure so fruit remained healthy right up until harvest.
The 2017 Sauvignon Blanc now takes the name Raranga (‘woven’ in Maori) to express Ata Rangi's range of winemaking techniques in the creation of their uniquely Martinborough style for this varietal. The grapes were hand-picked from 30th March – 11th April. 10% of the grapes were fermented on their skins for eight weeks, 4% was whole bunch fermented and the rest was fermented in stainless steel tanks and barrels. The juice was inoculated with cultivated yeasts and fermented in controlled temperature storage at 12-18°C.
This wine has aromas of spiced apple pie, lime and melon. On the palate, there are notes of candied lemon and cardamom. On the finish, the wine is creamy and savoury.
£16.15
Cloudy Bay Chardonnay 2016 (1x75cl)
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.
This wine is 100% Chardonnay.
To see an excellent information sheet and tasting note for this wine produced by the team at Cloudy Bay, please click on the blue link below.
£26.15
Cloudy Bay Sauvignon Blanc 2018 (1x75cl)
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.
£20.95
Cloudy Bay Te Koko Sauvignon Blanc 2015 (1x75cl)
Cloudy Bay broke the winemaking rules to create a sophisticated style of New Zealand Sauvignon Blanc made through wild fermentation and aging in old French oak.
The Te Koko is made from a blend of six of Cloudy Bay's Sauvignon Blanc vineyards located within the Rapaura, Brancott and Renwick sub-regions. The vines are planted on free-draining gravel based soils with shallow sandy-loam horizons.
After gentle pressing and settling for a period of 24 hours, the juice was racked directly to French oak barrels (8% new) where it underwent a slow and steady fermentation that was initiated by indigenous yeasts. The wine rested in barrel on fine lees until the spring of 2016. Whilst in barrel, the wine underwent a partial malolactic fermentation. Careful maturation in the cellar creates the unique texture and acid profile of Te Koko, with the resultant wine reposing a delicate balance.
On the nose there are aromas of grapefruit and white nectarine displaying a fresh counterpoint to the richer notes of lemon curd and beeswax. The palate is tightly focussed with a taut entry.The finish is an amalgamation of nectarine, glacé fruit and a subtle smoky oak complexity. Floral characters linger in the background.
£35.55
Framingham F-Series Old Vine Riesling 2016 (1x75cl)
These wines represent an alternative approach to the varieties within the core Framingham range – staying true to their style, but with room for innovation. A strictly limited edition, the F-Series allows head winemaker Andrew and his team the flexibility to experiment with winemaking techniques and create small batch wines that capture the essence of each vintage, resulting in some of Marlborough’s most exciting wines.
Grapes for 2016 F-Series Old Vine Riesling were selected from the 35 year old organically grown vines in front of the cellar door building. Soils there are of the old river bed type; fist sized stones composed of greywacke (a hard, dark type of sandstone streaked with quartz and feldspar) mixed alluvial gravel and silt. Vineyard practice for this wine is geared to produce ripe grapes that have had maximum “hang time” on the vine.
Marlborough’s growing season is generally characterised by warm, sunny days and cool nights resulting in fruit with good natural acidity and clean, fresh flavours. Heat summation data for the 2015/6 growing season shows it to be second only to 1997/8 for recent vintages. Weather was stable and relatively dry under El Niño conditions into March. Framingham's vineyard management meant that Pinot Gris crops were perhaps a little lighter than some other varietals for 2016, and generally favourable weather over the rest of harvest allowed them to pick ripe grapes with the good late season flavours.
All fruit was harvested by hand, and then separated into two portions on arrival at the winery. Half of the grapes were de-stemmed and given six hours skin contact before pressing, and the rest were whole bunch pressed. Unclarified musts were settled for 12 hours before racking off gross solids to a mixture of stainless steel barrels and older oak. Fermentation was allowed to start spontaneously, and the components were left on full ferment lees for nine months before blending and bottling. Of the total volume, approximately 12% was fermented in old oak.
A deliciously balanced old-world style, the nose has concentrated lime fruit with hints of honeysuckle and stony minerality. Medium to full bodied, the palate is intense with rich, balanced flavours of mandarin and ripe apple. Layered and complex, citrus fruits and wet slate continue throughout. Crisp, lively riesling acidity carries through the dry, lingering finish.
£20.20
Framingham Pinot Gris 2017 (1x75cl)
Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their November 2018 article on Sweetness in Wine (see blue link below).
Framingham Pinot Gris 2016 - Nov 2018 Decanter review
Awarded 88 points and Recommended status by Decanter (www.decanter.com) in their September 2018 edition panel tasting of "Alternative" New Zealand Whites (not Sauvignon Blanc or Chardonnay) (see blue link below)...
Framingham Pinot Gris 2016 - Sept 2018 Decanter review
Please click the blue link below to see Framingham's excellent information and tasting note for this wine.
Framingham Pinot Gris 2016 - fiche technique
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.
£14.60
Greywacke Chardonnay 2014 (1x75cl)
This wine was awarded 89 points and Highly Recommended status in Decanter's February 2018 review of New Zealand Chardonnay. They say "An elegant Chardonnay beaming with tropical fruit, pineapple, ginger and creme brulee sprinkled with toasted hazelnuts, finishing with a warm lick."
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 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 Rapaura, grown in young alluvial soils containing high proportions of New Zealand’s ubiquitous greywacke river stones. All vineyards were trained on a two-cane VSP trellis.
The vineyards were hand-picked separately at high ripeness levels and fruit was whole bunch pressed. The resulting juice was lightly settled and racked to French oak barriques (20% new).The juice underwent 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 2015.
A deliciously rich amalgam of pink grapefruit, figs and baked apples intertwine with more savoury characters redolent of meadow hay, toasted hazelnuts and buttered brioche. This grapefruit and nutty savouriness pervades the crisp, dry palate, while the power and concentration of the Mendoza clone creates an extraordinarily long finish that lingers and lingers.
£25.00
Greywacke Marlborough Riesling 2017 (1x75cl)
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.
To see an excellent information sheet and tasting note for this wine produced by the team at Greywacke, please click on the blue link below.
£17.85
Greywacke Pinot Gris 2016 (1x75cl)
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'.
Much of the fruit is from the Selection Ovaille and Mission clones grown at Wrekin Terrace Vineyard in the Brancott Valley, a valley floor site on gravelly clay-loam soils typical of the Southern Valleys. A smaller parcel of the newly released Entav 52 clone (known for its small bunch and berry size) was grown at Riverbrook Vineyard in Rapaura, in young alluvial soils containing high proportions of greywacke river stones. The vines were trained on a two-cane VSP (vertical shoot positioning) trellis and crop thinning is carried out to target a modest yield of 7.5 T/Ha.
The three clones were hand-picked separately at high ripeness levels and whole bunch pressed using very low maceration press cycles. The resulting juice was cold settled then racked to fermentation vessels. Most of the juice was allowed to undergo spontaneous indigenous yeast fermentation in old French oak barriques and the balance was fermented in stainless steel tanks using cultured yeast. The fermentations were stopped to achieve an average of 8g/l residual sugar. The barrel fermented components remained in oak for seven months during which time a portion underwent malolactic fermentation. All the batches were kept on lees in stainless steel tanks for a further six months and the wine was then blended and bottled mid-2016.
An autumnal bake-up of soft sweet figs, poached pears and quince, scented with a hint of mulling spices and almond crumble. An opulently ripe expression of the Pinot Gris grape with great texture and a luscious off-dry richness that finishes crisply with considerable power and length.
£17.85
Greywacke Sauvignon Blanc 2018 (1x75cl)
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 Sauvignon Blanc 2017 - January 2019 Decanter review
A refreshing sorbet-like medley of fresh lychee, grapefruit and honeydew melon laced with flinty minerality and finished with an infusion of mandarin and lime zest. A lively, invigorating wine with persistent grapefruit flavours and a steely blackcurrant tang. Crisp with a long, enduring finish.
£16.60
Greywacke Wild Sauvignon 2016 (1x 75cl)
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 vineyard sites in the Southern Valleys and the central Wairau Plains, specifically in Woodbourne, Renwick and Rapaura. Soil types vary from the young alluvial deposits of Rapaura and Renwick, which contain high proportions of greywacke river stones, to the older and denser clay- loams of the Southern Valleys. A high percentage of the vineyards were trained using the divided Scott Henry canopy management system, with the balance on two- or three-cane vertical shoot positioning.
The season started in timely fashion and settled conditions during December allowed a generous crop to set. Extremely low rainfall during the early summer put pressure on water supplies, but rain in early January broke the drought and vineyards flourished as temperatures started to climb above average in the New Year. Considerable thinning was carried out across all varieties to establish ideal cropping levels. Harvest started in mid-March, and in late March northerly airstreams brought with it some rain, which put pressure on the harvest and led to remedial canopy and crop management being needed in many vineyards. Temperatures remained well above average and Marlborough’s classic Indian summer made a welcome appearance allowing vineyards to achieve full ripeness. The last Sauvignon Blanc was hand picked on 18th April 2016 under sunny skies.
Some vineyards were harvested by machine and others by hand, all into half-tonne bins, which were tipped directly into tank presses. The grapes were pressed lightly and the resulting juice was cold-settled prior to racking into mostly old French oak barriques. The juice underwent spontaneous indigenous yeast fermentation, the tail end of which continued for well over six months. The wine had occasional lees stirring and approximately two-thirds underwent malolactic fermentation. It was transferred out of oak prior to the following harvest and left on lees for a further six months.
This wild Sauvignon Blanc has aromas of shortbread, quinces and apricots, lemon zest and ginger, honeysuckle and vanilla bean – a delicious, sweet-scented fragrance of ripe fruit and Asian spices infused with a tarragon-like herbal thread and a faint whiff of wood smoke. Fermented entirely with naturally occurring yeast, this is an alternative style of Sauvignon Blanc that is both intricate and textural with a rich, succulent palate finishing crisp and long with a flinty dryness.
£21.95
Jackson Estate Green Lip Sauvignon Blanc 2017 (1x75cl)
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.
£15.05
Kim Crawford Sauvignon Blanc 2018 (1x75cl)
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”.
Kim Crawford have access to probably the widest selection of Marlborough vineyards, for blending their distinctive, award-winning Sauvignon Blanc. 120 wines are included in the blend, from all over Marlborough. In 2018 the makeup was approximately 70% Wairau/Waihopai, 30% Awatere/Blind River. Their new Merrifields vineyards in Blind River were a significant contributor to the blend, confirming Blind River’s growing reputation as “Rapaura in the south”.
2017/18 vintage - Spring was wet and mild with no frost in any of the 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.
The grapes were destemmed and then gently pressed upon arrival at the winery and underwent three hours of skin contact. Each block was fermented individually in stainless-steel tanks, at controlled temperatures (10-15°C) to capture the characteristics of each vineyard parcel. Fruit from the Wairau Valley, provided the classic passion fruit and grapefruit aromas. The remaining grapes from the Awatere Valley, contributed to the lemon, lime and fresh herbal notes. The wine is bottled under screwcap to ensure the freshness of the Sauvignon Blanc is retained.
This wine is made using 100% Sauvignon Blanc.
This Sauvignon Blanc has tropical fruit aromas of pineapple and mango, along with lifted citrus notes and crushed herbs that dominate the nose. The wine has juicy acidity, with plenty of palate weight and length. Ripe, tropical fruit flavours of passion fruit, melon and grapefruit linger on the persistent finish.
£13.65
Mamaku Sauvignon Blanc 2017 (1x75cl)
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.
£10.60
Saint Clair Barrique Sauvignon Blanc 2015 (1x75cl)
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.
£17.10
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