As Neudorf fans know, the tiny Nelson region in New Zealand produces some of that country’s finest and most sophisticated (even by French classic standards) wines. But like Neudorf, they’re generally quite pricy.
Here’s one that’s an exception…in almost every way. It’s organically grown and barrel fermented in mature French oak, with indigenous yeasts. NOBOBY else in New Zealand does this.
The result is a rare New Zealand Sauvignon with the freshness you expect – but a richness, texture and generosity that will take New Zealand naysayers (and Sancerre lovers) by surprise.
95 points from New Zealand’s leading wine writer, Bob Campbell:
Classy Sauvignon Blanc with intensity, energy, texture and focus. Organic grapes fermented with indigenous yeasts in French oak. The wine retains a strong fruit focus with mineral and citrus flavours together with a nutty yeast lees influence.
94 from Suckling for the last vintage he reviewed (2015):
Super bright, really pure, airy and upbeat nose with expressive tropical fruits in the passion-fruit spectrum. Lime too and fresh herbs, grass, stones and savory elements. The palate has smooth textural build and glides and floats. Lightly creamy limes and peaches make themselves well known. Succulent, soft and supple.
This is New Zealand Sauvignon with a gentility, sophistication and scale that I doubt many have experienced before.