Sauvignon Blanc

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Buitenverwachting Sauvignon Blanc 2019 (1x75cl)

Buitenverwachting is a beautiful farm on the east-facing slopes of the magnificent Constantiaberg and barely 12km from False Bay. It originally formed part of the Constantia Estate, which was founded by Simon van der Stel, the first Governor of the new Dutch colony at the tip of Africa. Rooted in deep, decomposed granite soils and cooled by the temperate sea breezes from the surrounding oceans, Buitenverwachting wines are an expression of this unique climate. The slow ripening climatic conditions with cold nights and modest day time temperatures translate into fresh, crisp and full bodied wines.

Specialising in Sauvignon Blanc, the Constantia climate allows winemaker Brad Paton in conjunction with Viticulturist Peter Reynolds to ripen out all the under ripe green flavours. Most of the sites develop a unique “yellow” fruit flavours, such as melons, passion fruit, yellow apple and gooseberries.

This wine is 100% Sauvignon Blanc.

ABV = 13.5%.


Greywacke Sauvignon Blanc 2019 (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'.

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.

A wet, mild spring ensured soil moisture levels were topped up and the growing season raced off to a frost-free start. Intermittent rain in late spring brought ideal growing conditions, but cool periods during December resulted in variable fruit set. Sauvignon Blanc set with small, open bunches, leading to modest yields. The new year brought sunny, settled weather with no significant rain for the first two months. In typical Marlborough fashion the hills to the south became parched and the dry conditions necessitated careful management of water resources. The drought was partially quenched by a brief period of rain in early March just after harvest had commenced, evoking considerable anxiety, but thankfully was followed by more settled weather. All varieties were harvested at optimum ripeness, albeit lower yields than expected. In all an excellent, dry season that provided superb quality grapes, with great concentration.

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.

Yellow- fleshed peaches, rock melon and blackcurrant alongside lemon icing, chamomile and hints of rose petal – this is a delicately perfumed and deliciously ripe-fruited interpretation of Marlborough Sauvignon Blanc. The palate is both subtle and textural, showing considerable ripeness and concentration, with a crisp and long, juicy finish.

ABV = 13.5%.


Joseph Mellot Domaine des Mariniers Pouilly-Fume 2017 (1x75cl)

Deeply rooted in the heart of Sancerre, the history of Joseph Mellot spans 500 years and several generations of the Mellot family. Founded by Pierre-Etienne Mellot in 1513 the family-run estate is today one of Sancerre's largest and undoubtedly most prestigious.

Current owner Catherine Corbeau-Mellot and her team strongly believe in the notion of terroir. Holding close to 100 hectares of land spanning all the appellations of the Central Vineyards, they are committed to bringing out the extraordinary potential and individual nuances of Sauvignon Blanc and Pinot Noir from the different appellations. Joseph Mellot is the only winery that owns vines and produces wines from the seven main appellations of the Central Loire region (Sancerre, Pouilly-Fumé, Quincy, Reuilly, Menetou-Salon, Coteaux du Giennois and Châteaumeillant).

See here for an excellent (albeit 10-minute-long) video on (Domaine) Joseph Mellot (French, English subtitles).

Wine production is carried out according to the terroir, so as to respect the specific character of each vintage. The wines are produced at one of three sites, one in Sancerre, one in Maltaverne in Pouilly-Fumé and one in Quincy, giving them a firm control over the wines they make. For white wines, the pressing is slow, and is carried out in pneumatic presses in order to extract the purest juice. For certain plots of land and depending on the years, pressing may be preceded by pre-fermentation maceration.

Located between Burgundy and the Berry region, the vineyards of Pouilly-Fumé cover a surface a surface area of 1,317 hectares while those of Pouilly-Sur-Loire total 31 hectares. Pouilly-Fumés are marked by fruity and floral flavours backed up with great freshness and length.

From Pouilly-Fumé, Joseph Mellot produces a négociant, domaine, single vineyard and prestige cuvée wine. The Domaine des Mariniers, as one might expect, is the domaine wine.

See blue link below for the fiche technique/technical note from the team at Joseph Mellot.

Joseph Mellot Domaine Des Mariniers Pouilly-Fume 2017 - fiche technique

Pale golden colour with green hues.  Pale yellow colour with golden highlights. Its fine nose combines unusually tropical notes for a Pouilly-F, including notes of mango and lychee. The attack on the palate is fresh: plenty of citrus fruit, especially orange. Lovely finish, with with a great length.

ABV = 13.0%.


Lionel Gosseaume Domaine De Pierre Sauvignon de Touraine 2018 (1x75cl)

Awarded 94 points and Highly Recommended status by Decanter in their November 2019 edition article, Celebrating Sauvignon, picking out a Top Twelve of Sauvignon(s) Blancs.

Lionel Gosseaume Domaine De Pierre Sauvignon De Touraine 2018 - November 2019 Decanter review

If wine is in the blood, it seems you just can’t fight it. Lionel Gosseaume resisted until the age of 37, before giving in to the inevitable and taking on this small estate on the Touraine/Sologne border, between the Loire and its tributary, the Cher. Named after Lionel’s father, Domaine de Pierre vineyards date back to the late 19th century, the wines they produce having risen far above and beyond the Touraine norm.

This is a wine that has been fermented in stainless steel tanks as this helps preserve this wine's fresh character. No oak has been used. 

This wine is 100% Sauvignon Blanc.

Beautifully fresh wine with floral and mint aromas, a hint of green peeper and a herbaceous note. It is a fresh and lively wine with zesty acidity. There are flavours of cherry tomatoes still on the vine alongside citrus and some minty characteristics. It is certainly more complex than you would often expect for a wine from Touraine at such a reasonable price. This wine has a Sauvignon character with just a touch of herbaceous exuberance. There is also some minerality with crushed-stones, which mingle seamlessly with the wine's medium body and fresh acidity.


Marcel Martin Touraine Sauvignon La Perclaire 2017 (1x75cl)

This floral wine is bright, crisp and zesty. It has the herbal character that is the mark of Touraine Sauvignon—ripe while also intensely green and tight. 


Mt Difficulty Bannockburn (Series) Sauvignon Blanc 2017 (1x75cl)

The 2018 vintage (not yet available in the UK) was awarded 92 points and Highly Recommended status by Decanter in their July 2019 panel tasting of Oaked New Zealand Sauvignon Blancs (see blue link below).

Mt Difficulty Bannockburn (Series) Sauvignon Blanc 2018 - July 2019 Decanter review

"Moderately weighty and flavoursome Sauvignon Blanc with rock melon, guava and capsicum flavours. Soft, fruity acidity, with a silken texture and just a hint of sweetness. Impressive purity." 

92 Points, Bob Campbell, MW, 14 Feb 2018

Established in 1992, the Dicey family owns some of the oldest vineyards in the Bannockburn region of Central Otago on the famous Felton Road and have acquired land over the last ten years to build up to over 40 hectares, including six single vineyard sites. Their portfolio vineyards spans Central Otago from Gibbston to Lowburn Valley and on to Bendigo home still under Mount Difficulty at Bannockburn.

Central Otago provides New Zealand’s only continental climate, combined with unique soils ideally suited for growing Pinot Noir, Chardonnay, Riesling, Sauvignon Blanc and Pinot Gris. The Bannockburn area, in particular, is one of the few sites outside of Burgundy that lends itself to the growing of the pernickety Pinot Noir grape; Mt Difficulty craft wines in the Burgundian style whilst stamping the uniqueness of the terroir to produce structured and serious wines. Not content with growing superb Pinot Noir, they are also known for their aromatic whites and grape varieties such as their grower series Lowburn Chardonnay and Estate Chenin Blanc.

Winemaker-in-chief Matt Dicey has a lifelong association with the wine industry and is a fourth-generation vigneron. After achieving a Masters Degree in Oenology and Viticulture, Matt spent four years gaining experience overseas.

As with all New Zealand wines, Mt Difficulty adhere to strict sustainability practices and constantly strive towards organic production.

Mount Difficulty is the name on the leading wines. The ‘second label’ is named Roaring Meg; these wines are produced in a more fruit-driven, early-drinking style and have become a mainstay of the Mt Difficulty stable since their introduction in 2003.

See the blue link below for the excellent fiche technique/technical note from the team at Mt Difficulty.

Mt Difficulty Bannockburn Sauvignon Blanc 2017 - fiche technique

This wine is 100% Sauvignon Blanc.

Hand harvested from the Templars Hill Vineyard in the Bannockburn area of Central Otago. The grapes are gently pressed and cold fermented in stainless steel and left on its lees for two months to retain maximum varietal fruit character and complexity. Herbaceous aromas combine with ripe gooseberry on the nose. The palate is full of citrus and grapefruit flavours intermingled with cut grass and a long tropical fruit finish.

ABV = 14.0%.


Pascal Jolivet Pouilly-Fume Indigene 2012 (1x75cl)

An intriguing Sauvignon Blanc, with an attractive mouth-feel thanks to the lees aging. Rich in texture and complexity, this wine also has a purity of fruit, pronounced minerality and concentration.

ABV = 12.5%.


Saint Clair Tuatara Bay Sauvignon Blanc 2019 (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 fruit for this wine was selected from vineyards across Marlborough’s sub regions, including the Wairau Valley. In this region a magical synergy of climate and soil come together to produce wines with extraordinary purity of fruit. Situated in the north eastern corner of New Zealand's South Island, the vineyards are surrounded by the Pacific Ocean to the east and hinterland mountain ranges to the north and south.

Flowering conditions in December were perfect, followed by the hottest temperatures Marlborough has experienced in January. February produced a month of rainfall. Despite these challenging weather conditions, the fruit ripened well - 10 days earlier than usual. Effective methods of canopy management and cropping levels; and extended dry periods in March kept the vines healthy. Lower yields produced ripe and intensely flavoured fruit in 2018.

The fruit was carefully monitored throughout maturity and was harvested upon reaching optimum flavour development and ripeness. The grapes were immediately transported to the winery and pressed with minimal skin contact; the resulting juice was cool fermented in stainless steel to retain freshness and aromatics.

Sauvignon Blanc 100%.

Aromas of passionfruit and blackcurrant are complemented by fresh, lifted notes of green leaf and a hint of flint. The succulent and flavoursome palate is imbued with citrus flavours, grapefruit, blackcurrant and layered with a mineral note. Ideal on its own or with light dishes such as chicken or a seafood salad.

ABV = 12.5%.


Springfield Estate Life From Stone Sauvignon Blanc 2018 (1x75cl)

Life from Stone derives its name from the incredibly rocky soils in which it is grown. Every year the vineyard battles against nature in order to produce highly concentrated, powerful wines with a flinty, mineral character true to the quartz rock in which it is grown. Monumental human effort was required to plant the vines – implements destroyed, and, in the case of the older vineyards, even dynamite deployed.

A true expression of the site’s terroir, this wine will drink well now, or can be enjoyed in the next 2-3 years.

100% Sauvignon Blanc.

Intense, stony, minerally Sauvignon with lime, gooseberry, freshly cut green pepper and passion fruit notes. Zippy, zesty and mouth-watering.

ABV = 12.5%.


Strandveld Vineyards First Sighting Sauvignon Blanc 2018 (1x75cl)


Awarded 93 points and Highly Recommended status by Decanter in their December 2019 edition article, The Best 30 Cape Wines Under £20 (see blue link below).

Strandveld Vineyards First Sighting Sauvignon Blanc 2018 - December 2019 Decanter review

Awarded a Gold medal and 96 points at the 2019 Decanter World Wine Awards (click link for details)

For other 2019 DWWA winners, click here.

Nestled between Elim and Cape Agulhas, and just 9km from the sea, lies the secluded Strandveld Vineyards. This wind-swept winery derives its name from the belt of land which spans the tempestuous tip of Africa’s southernmost coastline. At almost 35 degrees below the equator, this part of the Cape is characterised by severe winds, billowing mist and below average temperatures. A unique combination of maritime climate and diverse soil types work together to create the terroir which distinguishes the wines of Strandveld Vineyards.

See blue link below for the fiche technique/technical note from the winemakers a Strandveld.

Strandveld Vineyards First Sighting Sauvignon Blanc 2018 - fiche technique

87% Sauvignon Blanc, 13% Semillon.

Genuine lively fresh nettle and elderflower aromas. Very typical and expressive wine with cool climate Sauvignon notes. Wonderful balance to the fresh, powerful palate.

ABV = 12.5%.


The Frost Pocket Sauvignon Blanc 2019 (1x75cl)

The grapes used in The Frost Pocket Sauvignon Blanc are harvested over 7 - 10 different picks, as they are looking for a range of flavours to blend. Harvested from 1st April to 15th April, all harvesting is done in the cool of the night. It is machine harvested and is then trucked to the winery within 90 minutes. All the Sauvignon Blanc grapes are de-stemmed by the machine harvester which has the latest in selective process technology. This results in fruit which still has some whole berry content once it hits the press. Frost Pocket's winemakers use a gentle press regime to reduce phenolic pick up in the juice.

Deliciously crisp and fresh, packed full of vibrant and long lasting lime, gooseberry and tropical fruit flavours.  Try this with Asian fish dishes including scallops or prawns in spicy sauces such as Thai green curry. Grilled squid or swordfish are a good match for this wine as well as goat cheese salads. It works well with herbs such as dill, basil and coriander.

ABV = 13.0%.


Thelema Sauvignon Blanc 2018 (1x 75cl)

Cabernet may be its trump card, but the origins of Thelema owe more to the wines of Burgundy than Bordeaux: it was a bottle of Puligny-Montrachet that lured Gyles Webb away from accountancy in Durban to winemaking in Stellenbosch. Armed with a winemaking degree and influenced by travels in Tuscany, Bordeaux and California, Gyles and his wife Barbara – a noted triathlete – bought Thelema, an old fruit farm high on the slopes of the Simonsberg mountain, in 1983.

This is the wilder side of Stellenbosch, where spotted leopards roam the vines and a combination of elevation and eucalyptus trees creates a much-prized style of Cabernet with a distinctively minty freshness. These days Gyles is Cellar Master, with the talented Schultz brothers (Rudi and Werner) responsible for the winemaking and vineyards respectively. But the philosophy remains true to Gyles’ original vision, centred on the principle of what he calls ‘benign neglect’ – minimal fining and filtration, and no use of commercial yeasts in the red wines. True too to the Thelema name, taken from the idealised concept of a new world order imagined by 16th century French monk, physician and writer Rabelais.

100% Sauvignon Blanc.

For the full data sheet and technical information from the winemakers themselves, click the blue link below.

Thelema Sauvignon Blanc 2018 - fiche technique

A typical Thelema Sauvignon Blanc – lovely fresh melon and grapefruit flavours, with a full, zesty palate, all in perfect balance.

ABV = 13.5%.


Tinpot Hut Sauvignon Blanc 2019 (1x75cl)

The 2016 vintage was awarded 98 points and ultra-rare Exceptional status by Decanter ( in their August 2017 edition review of New Zealand Sauvignon Blancs (see blue link below).

Tinpot Hut SB 2016 - August 2017 Decanter review

Tinpot Hut wines are made primarily from fruit grown on winemaker Fiona Turner's vineyard in Blind River. Fiona, who has worked with Matt Thomson for a number of years, supplements her own grapes with fruit from other growers in Marlborough and Hawkes Bay. The tinpot hut that gave its name to Fiona's wines is an old mustering hut in the remote hills between the Wairau and Awatere Valleys. The huts were used as a base for musterers as they rounded up the sheep that had been in the hills from spring to autumn. The name links Marlborough's past as a sheep farming centre with its current state as one of the world's most dynamic wine regions.

The fruit for this wine was sourced from specially selected vineyards in the Blind River, Dashwood and Lower Wairau subregions. Blind River and Dashwood fruit contributed the acidity, mineral and fresh herbal notes, while the Lower Wairau, as always, contributed the tropical top notes and mid-palate roundness. This blending of flavours gives a balance between herbaceous and tropical. All vineyard parcels are kept separate in the winery prior to blending post fermentation.

The 2019 growing season saw a wet and cold spring; conditions which continued up to the start of summer. However, the last significant rain for the summer months fell on Christmas day and the remainder of the season was one of the warmest, driest summers on record. This led to naturally lower yields and very low disease incidence.

The fruit from each vineyard was independently monitored and harvested before being carefully pressed to ensure minimal skin contact preventing juice deterioration. Once settled, the batches were cool fermented in stainless-steel tanks using specific cultured yeasts to add complexity while retaining the fresh fruit characteristics from each of the individual vineyards. Shortly after blending, the wine was prepared for bottling under a screwcap closure.

100% Sauvignon Blanc.

A complex and elegant wine with intense aromas of blackcurrant, crushed lemongrass and thyme, mingled with passionfruit and melon highlights. On the palate, underlying ripe fruit and mineral notes from the grapes grown in the Blind River sub region of Marlborough combine well with the more tropical notes of passionfruit and melon from the Wairau Valley vineyards. A stylish and pleasingly rich Marlborough Sauvignon Blanc with vibrant aromatics and a fine balance of acidity leading to a lingering finish.

ABV = 13.0%.


Valdivieso Single Vineyard Wild Ferment Sauvignon Blanc 2015 (1x75cl)

Based in Lontué in the Curicó Valley, Valdivieso has a wealth of vineyards and the quality of their terroirs is shown by their Single Valley Lot/Valley Selection and Single Vineyard wines. The whole range encapsulates everything that Chile excels at: rich, vibrant flavours and smooth, glossy textures - and the wines deserve the multitude of gongs they have picked up in recent years. Well-travelled Kiwi winemaker, Brett Jackson, has settled in Chile and much of Valdivieso’s success in recent years can be credited to his talent.

The vineyards here are located in the Leyda Valley, enjoying a strong influence from Leyda's maritime climate, due to its proximity to the Pacific Ocean. This area is cold, therefore ideal for Sauvignon Blanc and its preferred slower ripening. This allows for greater retention of acidity and greater aromatic qualities. The objective is to make a wine that is a true reflection of this area, through an optimal combination of soil, climate and vine.

Harvest is by solely by hand in the second week of March. Traditional winemaking methods are employed, with the aim that the wine is a faithful reflection of the terroir from which it comes. The clusters are taken directly to the presses. The must undergoes a natural fermentation in barrels, driven by 'wild' yeasts, present in the grapes. To ensure successful fermentation, there is no addition of sulfur dioxide. The wine is kept in barrels of 500 litres, the barrels being of 100% French oak, and kept in contact with its lees for 6 months. Malolactic fermentation is not allowed to occur, in order to retain the crisp natural acidity of the Sauvignon Blanc grape.

100% Sauvignon Blanc.

Bright with noticeable green highlights. Has an elegant aromatic profile, studded with aromas of white fruits, mixed with a soft vegetable character with green chilli notes. This is a most fruity Sauvignon Blanc with more body than is usual: a direct result of the barrel fermentation and lees contact. It is unctuous and of a rich acidity that refreshes the palate, combining fresh fruit flavours and mineral characters with vinification techniques of 'wild ferment', to produce a wine of great elegance and balance.

ABV = 13.0%.


Wairau River Sauvignon Blanc 2019 (1x75cl)

CHAMPION (Sauvignon Blanc) TROPHY & GOLD - New World Wine Awards 2019.

The northern tip of South Island has become New Zealand`s most important wine region since sheep farming and cherry orchards were first replaced with vineyard in the 1970s. Much of the land is alluvial river basin with well-drained soils that provide an ideal environment for pungent, grassy Sauvignon Blanc. Pinot Noir from the more suitable clay slopes and Pinot Gris are also proving world-beaters. Producer Wairau River wines take their name from the river that runs through the heart of the Marlborough wine region. (Wairau is Maori for `many waters`).

The Rose family were pioneers in planting vines in the 1970`s and after originally selling the grapes to other wineries (like Cloudy Bay) they launched their own label in the early 1990`s. Today their foresight has created a very successful company which remains family owned and run. Wairau River is one of the largest independent wine estates in Marlborough, and the range of elegant wines is characteristically expressive of its Marlborough roots. Home to some of the oldest vines in Marlborough and planted by hand, this is a hands on ‘family’ vineyard with 11 members of the Rose family involved in working the 10 estate vineyards they now own. Wairau River maintains total commitment to quality by carefully managing these vineyards to keep yields low and produce quintessential wines that reflect this prominent region.

Marlborough is well known for its Sauvignon Blanc but at Wairau they are constantly looking to expand their range of vines planted and this includes Albarino and Viognier, both from estate vineyards.

100% Sauvignon Blanc.

For this wine, see the blue link below for the excellent fiche technique/technical note from the winemakers themselves.

Wairau River Sauvignon Blanc 2019 - fiche technique

Classic expression of the dry, gooseberry, grass and passion fruit style of New Zealand Sauvignon Blanc. Clean and crisp it is bursting with a flinty minerality with flavours of grapefruit, gooseberry, herbs and white stone fruit. Expressive on the palate, finishing with great length. This fashionable white wine is a benchmark by which New World Sauvignons are judged.

ABV = 13.0%.

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