Jancisrobinson.com 18/20 "Complex nose of smoky bacon, black pepper. Rich but not fat, lots of ripe berry fruit. Like a rich northern rhne, and really smooth. Very pretty and very perfumed". Heady, perfumed, deeply impressive. French barriques (35% new)

jancisrobionson.com 17/20 "Gruner Veltliner written all over it...peppery but it also has the oily (in a good way) depth that I have only ever seen in the Wachau"

Excellent Syrah from one of the top producers in Hawke's Bay.

A wild ferment, aged in old French oak.

Wild ferment, French oak, super-grand and arresting. Decanter "lovely creaminess... packed full of flavour, intense bacon fat, spice, subtle tropical fruit... elegant style"

Classic Marlborough Sauvignon Blanc, combining intense passionfruit aromas with tropical fruit flavours. Fresh, pure and long on the palate, this wine reflects its premium vineyard sites within the Wairau and Awatere valleys

Expressive and aromatic on the bouquet, this wine shows lifted notes of Turkish delight, exotic fruit and crystallized ginger. The palate has weight and texture without sweetness, giving the elegant exotic fruits and exotic spice flavours good persistence and elegance.

Leaner, more austere on the nose. Very lively on the palate, almost sweet caramelised edge, high acid, good brightness. Very ripe, round, and unctuous. Vanillin finish. Tarte tatin. A bit much at the moment. Puppy fat. Lovely length though. Still plenty of opportunity.

Jancisrobinson.com previous vintage 17/20 "Lovely smoky nose... Bags of intense, rich citrus fruit, so pure and deep. Tastes amazing with sushi and soy sauce, brings out the savoury side of the wine, and the delicious mealy, creamy texture"

A textured and savoury wine. It shows fleshy white nectarine and orchard fruit, alongside a flint-focussed precision on the palate, with a grainy and honeyed richness. It shows crystalline purity, with powerful savoury oak, and layered complexity.

Mineral, saline aromas. Quite spicy. A little bit tropical, guava, passionfruit. Melon fruit, juicy, vibrant. Totally different. Very juicy. Textural. Plump but not fat. Bigger boned.

A seductive combination of blackberries, blueberries and sweet black plums intermingled with roasted chestnuts, cloves and dark tobacco – rich and exotic with hints of lavender and rose petal. A highly perfumed, aromatic style of Marlborough pinot with opulent fruit sweetness and a delicate smoky infusion. The palate is generous with ripe fruit, fine tannins and a delicious spicy finish

Cool, reserved, crunchy. Lovely with rare lamb, light dishes, summer afternoons.

From one of the most respected wineries in Hawkes Bay comes 'The Trinity', a blend of Merlot, Tempranillo, Cabernet Franc, Malbec and Syrah. Rich aromas of plum and cherry combine with notes of leather and spice. This wine has perfumed aromas of violets and fresh blackcurrants, along with hints of liquorice and spicy, toasty oak. The palate is supple and juicy with soft, ripe tannins and an elegant finish.

Deep coloured, the wine exhibits dark ripe fruit characters as well as truffle, spice and subtle toasted oak on the palate. A fulsome, structured and well rounded Pinot Noir with a soft acidity and generous mouthfeel

Such joy from this small 2-family artisan estate. Ex-Cloudy bay winemaker. Only a few quid more than basic 'NZSB' but gosh what an upgrade! Jancis Robinson MW 17/20 "...extra-bright fruit with strong passionfruit aromas and a certain amount of delicacy. Chalky finish. Lots of interest here. Very youthful and energetic indeed. Complimenti!" Parker 92/100 "Perhaps the most complex regular Savvy I can recall from Dog Point… offers up aromas that range from subtle notions of garden peas to melon, nectarine and pink grapefruit. It's medium-bodied and silky in texture, generous yet crisp, with a focused, slightly chalky and deliciously lingering finish."

A pure tropical fruit nose of passionfruit and gooseberry gives way to nuances of blackcurrant, grapefruit, and underlying flinty aromas. The palate is concentrated and enticing, coupled with the classic Isabel “Old Vine” mineral tones, making this wine refreshing and traditional in style. A creamy mid-palate and balanced acidity gives the wine weight and length.

This wine is deep ruby red in colour with vibrant aromas of blackberries, blueberries and strawberry jam. An opulent style of Marlborough Pinot layered with notes of black olives, cedar and lavender. On the palate, it has fine tannins and a smoky and lively finish

Mouth watering Sauvignon Blanc, with ripe tropical fruit flavours and a twist of crisp citrus.

The nose is complex with aromas of cranberry, raspberry and carraway alongside an earthy spice element. The palate is finely structured with bramble fruit flavours, fine tannins and a savoury finish,

From a legendary New Zealand producer. Really pleasing nose. Straight up, classical, pure. Slightly smoky, but soft too. Creamy, sweet lemon, slightly pithy on the finish. Clean, simple, and pleasing.

Leaner, more austere on the nose. Very lively on the palate, almost sweet caramelised edge, high acid, good brightness. Very ripe, round, and unctuous. Vanillin finish. Tarte tatin. A bit much at the moment. Puppy fat. Lovely length though. Still plenty of opportunity.

Mineral, saline aromas. Quite spicy. A little bit tropical, guava, passionfruit. Melon fruit, juicy, vibrant. Totally different. Very juicy. Textural. Plump but not fat. Bigger boned.

Passion fruit and pea shoots mingle easily on the nose of this medium-bodied wine. This is a fully dry and somewhat austere Marlborough Sauvignon Blanc, ending on notes of white grapefruit and hints of underripe stone fruit.

This is a great addition to our New Zealand range - a refreshing, crisp and succulent Albarino from the ever-ebullient winemaker Gordon Russell.

This Marlborough Sauvignon Blanc offers complexity of texture and a mineral drive that summons river stones and sea spray. Blackcurrant, guava and passionfruit are captured alongside the subtlest hint of oyster-shell. This wine is focused and explosive on both nose and palate yet remains elegantly balanced and distinctly saline.

By Kevin Judd ex-Cloudy Bay head winemaker/co-founder. His top SB, rare and indeed, wild as in unique and funky - indigenous yeast ferment in old oak. Ground-breaking top-end NZSB.

From a legendary New Zealand producer. Really pleasing nose. Straight up, classical, pure. Slightly smoky, but soft too. Creamy, sweet lemon, slightly pithy on the finish. Clean, simple, and pleasing.

Leaner, more austere on the nose. Very lively on the palate, almost sweet caramelised edge, high acid, good brightness. Very ripe, round, and unctuous. Vanillin finish. Tarte tatin. A bit much at the moment. Puppy fat. Lovely length though. Still plenty of opportunity.

Clearly many steps above standard NZSB, a matserpiece of subtlety from the co-founder of Cloudy Bay.

jancisrobionson.com 17/20 "Gruner Veltliner written all over it...peppery but it also has the oily (in a good way) depth that I have only ever seen in the Wachau"

A textured and savoury wine. It shows fleshy white nectarine and orchard fruit, alongside a flint-focussed precision on the palate, with a grainy and honeyed richness. It shows crystalline purity, with powerful savoury oak, and layered complexity.

In 2012 Theo Coles discovered the Limestone Hills vineyard in Canterbury in the north of New Zealand’s South Island. Owned by Gareth Renowdon, Theo agreed to make some wine with him from his 1000 or so Pinot Noir vines. Limestone Hills vineyard is naturally farmed, and the first vintage (2012) was that way too — no additions and matured in old oak. Since then Theo has expanded the range to include the skin fermented Sauvignon Blanc and Müller-Thurgau, a field blend rosé and another Pinot Noir. The fruit comes from tiny vineyards throughout the Canterbury region, all naturally farmed without chemicals and Theo is keen to stress that every wine has its own story to tell. We agree and would add that this is some of the most exciting wine to come out of New Zealand for a long time; a turning point for authentic, artisan winemakers in a country so often associated with mass-produced wine. These are wines with personality, depth, complexity and most importantly, drinkability. This Pinot Noir comes from a small close planted vineyard on the Omihi slopes. The soil is predominantly clay with bands of limestone and iron oxide. As the clay is the dominating force through the soil, it brings a richness and flesh to this wine. The use of whole bunches helps to add floral aromatics and length to balance out this richness. The structural elements and aroma gained from using whole bunches in Pinot Noir from North Canterbury also serves to promote longevity in the wine. It’ll make for fascinating drinking over the coming years. This wine has approximately 75% whole bunches in the ferment. It was fermented with indigenous yeasts. It underwent a natural malolactic fermentation. It has no sulphur added until bottling. It is unfined and unfiltered.

In 2012 Theo Coles discovered the Limestone Hills vineyard in Canterbury in the north of New Zealand’s South Island. Owned by Gareth Renowdon, Theo agreed to make some wine with him from his 1000 or so Pinot Noir vines. Limestone Hills vineyard is naturally farmed, and the first vintage (2012) was that way too — no additions and matured in old oak. Since then Theo has expanded the range to include the skin fermented Sauvignon Blanc and Müller-Thurgau, a field blend rosé and another Pinot Noir. The fruit comes from tiny vineyards throughout the Canterbury region, all naturally farmed without chemicals and Theo is keen to stress that every wine has its own story to tell. We agree and would add that this is some of the most exciting wine to come out of New Zealand for a long time; a turning point for authentic, artisan winemakers in a country so often associated with mass-produced wine. These are wines with personality, depth, complexity and most importantly, drinkability. This wine is an extension of the Nattura Sauvignon Blanc process. The wine is destemmed and fermented on skins for a month. The skins are not worked hard, they are included in order to gain all the aromatics possible from the fruit, and to promote a fine thread of phenolic to keep a tension and length in the final wine. Bottled straight after malolactic with no Sulphur addition, this wine is almost in the rawest form possible. It is cloudy and this adds to the overall textural experience. The fruit was picked on the proportions it grows in the vineyard. It was destemmed and naturally fermented on skins for 6 weeks. Pressed off in to some ancient barrels and allowed to go through a natural malolactic ferment. This wine was bottled with no fining, filtration or Sulphur. “The 2020 wines are full of clarity, drive, and insight. They will age beautifully too. I love this vintage.” - Theo Coles

Passion fruit and pea shoots mingle easily on the nose of this medium-bodied wine. This is a fully dry and somewhat austere Marlborough Sauvignon Blanc, ending on notes of white grapefruit and hints of underripe stone fruit.

Former Cloudy Bay team and grapes. Cool pretty bright, polished, broad mouth-feel. Rhubarb and vermouth! Faultless.

An opulent sweet wine made from Botrytis affected grapes evoking dates, sun-dried figs, orange zest and quince paste intermingled with rosehip syrup and Middle-Eastern spices. Mouth-watering acidity balances the luscious sweetness (110g/l RS). A patisserie-like mélange conjuring notions of dark orange marmalade, tarte tatin and honey crème brûlée infused with hints of lapsang souchong. A decadent and voluptuous interpretation of Pinot Gris that is richly flavoured with poached quince and dried fruits – a luscious sweet wine with elegant structure and a clean lingering finish.

This Sauvignon Blanc is pale straw with lemon hues. Lifted aromas of passion fruit and guava dominate the nose, along with notes of citrus and crushed herbs and an underlying wet stone minerality. The wine has vibrant acidity, with plenty of palate weight and length. Ripe, tropical fruit flavours of passion fruit, melon and grapefruit linger on the persistent finish.