"A vibrant mix of nectarines, yellow peaches and cassis combines with the bright fragrance of lemon zest laced with musky, jasmine-like floral nuances. The palate is packed with ripe stone fruit, melons and mandarin creating a succulent tropical-fruited style with that classic Marlborough zing."
"Sauvignon Blanc was harvested at night into half-ton bins. The grapes were pressed relatively lightly and the resulting juice was cold-settled prior to fermentation. The majority of the juice was fermented cool in stainless steel tanks using cultured yeast. A portion was filled into old French oak barriques where it was allowed to undergo spontaneous indigenous yeast fermentation. All individual lots were left on lees and kept separate until final blending. 13.5% alc."
"91 pts ... One of the most sought after Marlborough Sauvignons, demand must follow owner Kevin Judd around – he was chief winemaker at Cloudy Bay for 25 years before deciding to go things alone. Intriguing fenugreek seed and bacon fat aromas evolve into elderflower and citrus. On the palate, intense gooseberry and fenugreek dominate, with elderflower and honeysuckle providing some richness, followed up by slight mineral notes. Although vibrant, the acidity is kept in check, making this a well balanced wine."
"91 pts ... Opens with a fragrant floral note, offering high tones of honeysuckle. The lemon meringue pie and dried mango flavors are intense and vivid, showing terrific intensity on the finish."
"'Editor's Choice' 91 pts ... Editor’s Choice. Veteran Kevin Judd has turned out another fine effort. Passion fruit and pea tendril aromas impart a welcome green edge that's never overwhelming, picking up layers of white grapefruit on the plump, medium-bodied palate. The finish is intense, long and citrusy."