It goes to show that New Zealand Sauvignon is identifiable even against the most tropical of Loire Sauvignons, even though in this case the wine is from Hawke's Bay rather than Marlborough. Initially more subtle than Domaine du Pré Baron's Touraine Sauvignon, in the end it's actually the intensity that stands it apart. It has sweet notes of apricot, fresh mango and a hint of banana. There's definitely some oak influence lending woodiness to the juicy palate, with plenty of warmth and acidity. It clearly needs some more time to integrate.

Linear and refined with lovely pear and citrus, as well as some grapefruit and well-integrated oak. A serious, textural Sauvignon with lovely weight and power, finishing bright with good acidity. So refined.

Category: Sauvignon Blanc

From the North Island region of Hawke’s Bay, made by one of the first ambitious wine producers in New Zealand, Te Mata’s John Buck. Te Mata’s Cape Crest has been made since 1991 and nowadays is made following a recipe that’s more Bordeaux than the Loire, fermented in oak and incorporating some sémillon and sauvignon gris in the blend.

Category: Sauvignon Blanc

From the North Island region of Hawke’s Bay, made by one of the first ambitious wine producers in New Zealand, Te Mata’s John Buck. Te Mata’s Cape Crest has been made since 1991 and nowadays is made following a recipe that’s more Bordeaux than the Loire, fermented in oak and incorporating some sémillon and sauvignon gris in the blend.

This barrel-fermented savvy is weightier and more complex, with slightly softer acidity, than the standard Marlborough model. The bouquet is fragrant and ripely herbal, and the palate is full-bodied and sweet-fruited, with a strong surge of passionfruit/lime flavours and a subtle seasoning of oak. It has loads of current-drinking appeal.