87 Points

Tuesday, June 17, 2014 - Sauvignon Blanc from Awatere and Wairau and Pinot Noir from Wairau, fermented separately using selected yeasts and blended prior to bottling, 13% ABV, 4 gr/l residual sugar. Archetypal, highly strung Marlborough Sauvignon Blanc fruit typicity on the nose (gooseberry, kiwi, grapefruit), herbs and grass; crisp and lifted palate, to which the Pinot Noir adds a pleasant flavour of strawberry and a calmer note; the hint of residual sugar rounds the whole package off nicely. It takes a bit of getting used to, but on the whole I would say this is an expertly made wine with an excellent QPR.

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