Michael Cooper MW –
“The 2019 vintage, grown in the Waihopai, Awatere and Wairau valleys, was made with some use of indigenous yeasts and barrel fermentation. Light lemon/green, it is a vigorous young wine, mouthfilling, with strong, freshly herbaceous flavours, oak complexity, and a dry (1.8 grams/litre of residual sugar), crisp finish.

88 pts Wine Advocate March 2020 –
Passion fruit, nectarine and citrus notes abound on the nose of the 2019 Sauvignon Blanc. It’s medium-bodied and crisp, finishing clean and refreshing. A solid effort, it should be consumed over the next year or two