Groves Fumé Blanc 2022
A new vintage of this Martinborough Sauvignon Blanc, which sees old oak – hence the Fumé Blanc label (and style). A bright translucent golden-green in the glass, with energetic and …
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A Thousand Gods Giara 2022
With fruit sourced from one of the country’s best organic vineyards in Marlborough – 90% Sauvignon Blanc and 10% Viognier, this wine was kept on skins in an 800L clay …
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Nanny Goat Queensberry Chardonnay 2022
This single vineyard from the small Queensberry sub-region of Central Otago. A winner of a Gold Medal at the NZIWS competition a couple of weeks ago – a show that …
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Smith & Sheth CRU Heretaunga Cabernet Franc 2018
Sourced from the Howell Vineyard in Bridge Pa, Hawke’s Bay – at one tasting I decided that this was their best wine. Revisiting the product now, I don’t see any …
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Vilaura Methode Traditionelle 2019
A new label of sparkling wine – in fact a new production facility in Hawke’s Bay as well – with their first bottled product opened for me for tasting this …
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The Boneline Wai-iti Pinot Noir 2020
A focus on terroir is key to this interesting producer from Waipara, blessed with limestone-rich soils. A glossy, slightly opaque ruby-purple in the glass. The perfume isn’t bold, rather shyly …
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Rapaura Springs ‘Rohe – Rapaura’ Sauvignon Blanc 2023
Probably the best recognised of the Marlborough sub-regions, this wine occupies a more familiar ‘Marlborough Sav’ area of the spectrum. Not to mean that the typicity renders it any less …
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Rapaura Springs ‘Rohe – Blind River’ Sauvignon Blanc 2023
This is the third year that I have had the opportunity to review the ‘Rohe’ series from Rapaura Springs in Marlborough. These three Sauvignon Blancs have quite distinct voices that …
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Rapaura Springs ‘Rohe – Dillons Point’ Sauvignon Blanc 2023
It’s a delight to taste these sub-regional expressions of Sauvignon Blanc from Rapaura Springs. A set of wines that are pioneering the concept of regional variation – Rohe translates as …
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Pyramid Valley Orange
From North Canterbury – a blend of three vineyards. The fruit is whole bunch fermented in open-top fermenters, then aged in clay amphora and old barrels for around 6 months. …
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