A seductive combination of white nectarine, pink grapefruit and candied orange rind mingles with the more savoury aromas of roasted chestnuts and hot buttered brioche – an elaborate concoction infused with linseed and woodsmoke. The savouriness carries through onto a wonderfully dry palate that has great texture and concentration, with distinct flintiness, tight structure and terrific ageing potential.

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

76% Mendoza clone, 24% clone 95 vines with an average age of 27. Both fermentations spontaneous. Pressed straight to barrel (10% new) where it was aged for 18 months. Unfined and minimal filtration. Intriguing, smoky, leesy nose with some precision and a bone-dry palate offering great refreshment. There's a certain, not disagreeable, milkiness here. Really fine and lively. Super cool and refreshing. No hurry to drink this – and no suggestion of sweetness or oakiness. This is a long-term wine that should be of interest to those who admire Kumeu River Chardonnays. (JR)

A heady fragrance of peony and violets, red cherry and pomegranate, overlaid with a smoky, earthy savouriness. The character reflects the perfume and delicacy of the vintage, whilst retaining its innate muscular tannin structure that ensures it will age very well. The palate shows great intensity, complexity and structure.

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

A seductive combination of white nectarine, pink grapefruit and candied orange rind mingles with the more savoury aromas of roasted chestnuts and hot buttered brioche – an elaborate concoction infused with linseed and woodsmoke. The savouriness carries through onto a wonderfully dry palate that has great texture and concentration, with distinct flintiness, tight structure and terrific ageing potential.

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.

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.

Full screwcapped bottle 1,310 g. 26-year-old vines in the Wairau Valley, though some vines were planted in 1984. Silty clay loams with some gravel. Hand-picked and whole-bunch pressing of fruit prior to cold settling then fermentation. 60% of this wine is fermented with indigenous yeasts. The wine is aged for 4 months in stainless-steel tanks then bottled without fining. TA 7.4 g/l, pH 3.14. Intensely aromatic and characteristically smoky, with marked reduction, a style that Dog Point have mastered so brilliantly. That smokiness is notable yet not excessive even if it is highly stylised. Behind the struck match is vibrant grapefruit and pear, immense depth and remarkable complexity for a young, unoaked white. Chewy texture and low pH make this a mouth-watering and persistent dry wine that is obviously Sauvignon Blanc but not just Sauvignon Blanc, and with better likely ageing capacity than most NZ SBs. Excellent purity and precision. I find this unspittable and feel sure it will be even better after another year in bottle. (JH)

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.

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

Grape: 100% organic Sauvignon Blanc sourced from 8 sites within Lower Wairau, Rapaura, Blenheim and Conders Bend. Sustainable farming. Each parcel of fruit is kept separate in the winery. Juices were predominately fermented in stainless steel using several different treatments, however 10% of the final wine was fermented in oak and acacia puncheons. A small component was fermented on skins. 80% of the blend was aged on ferment lees for 5 months prior to being blended and bottled. Expressive aromatics, with flint, Meyer lemon, and a subtle short bread note. A well-rounded palate with volume and mouthfeel. Flavours of passion and stone fruit, sweet herbs and a fine boned acid finish. Enjoy with sushi, mussels, oysters and light salads.

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

Epic Kiwi Sauvignon veritable laser-beam of all things green aimed at your palate tangy, zesty, invigorating, bursting with citrus energy classy, long, sophisticated, explosive