Pale straw with green highlights. Aroma: Powerful gooseberry, white currant, red capsicum, passionfruit and lime peel aromas. Medium to full-bodied with strong gooseberry, passionfruit and currant flavours, a hint of freshly-cut red capsicum, and a refreshingly smooth lingering and crisp finish. Summer salads, Thai noodles, seafood and, especially, green-lipped mussel dishes.

Astrolabe earns my vote for being New Zealand’s leading Sauvignon Blanc maker. This is the best of four Sauvignon Blanc labels that include two wines from Kekerengu which is on the coast half way between Blenheim and Kaikoura. This is an intensely flavoured wine with the classic Awatere characters of tomato leaf, green capsicum, nettle, mineral and gooseberry. Assertive Sauvignon Blanc with character and class. 95 Point; Bob Campbell MW

Crimson is inspired by a love of rate and pohutukawa, New Zealand’s stunning native ‘Christmas trees’. Sales support the work of Project Crimson, the charitable conservation trust whose mission it is to see these tenacious iron-hearted trees planted and protected. Crimson Pinot Noir is produced from our younger vine blocks. It is ready for drinking now, and within two to three years of the vintage while the sweet, ripe black cherry and plum characters are still fresh and vibrant. Underpinning this fruit are the lovely savoury, gamey, pinot complexities. This wine has a rich and well structured palate with smooth, supple tannins.’ Notes from the winemaker, Clive Paton.

Crafted to a combination of traditional hands-off and modern winemaking techniques, Cloudy Bay Chardonnay is an intriguing and textural wine. Packed full of citrus and stonefruit characters, the fruit is enhanced by an attractive nuttiness and subtle oak influence.

The grapes are predominantly the Mendoza clone sourced from Cloudy Bay Estate and grower vineyards located throughout the Wairau and Brancott Valleys. The majority of the crop is hand picked and loaded directly into tank presses. The remainder is harvested into small bins and pressed. After settling, the majority of the juice is transferred directly to barrels and allowed to ferment using indigenous yeast strains before undergoing malolactic. The rest is transferred to tanks and inoculated with a cultured yeast strain, before transfer to barrel for fermentation. Components are assembled after a year in French oak barrels and a further period on yeast lees prior to a light fining for clarification.

Bright straw in colour. An irresistible mix of ripe citrus and toasted nut aromas reminiscent of grapefruit, fig and pistachio biscotti taken with chamomile tea. The palate leads with savoury notes which give way to a taut citrus core, revealing the vibrant Marlborough fruit. Natural yeast fermentation and judicious oak handling combine to deliver a refined and textural finish. Cloudy Bay is delicious in its youth with pure fruit flavours of grapefruit and white peach enhanced by a biscuity, mineral complexity and restrained oak.

The premium sparkling wine of Cloudy Bay at a give away price! Made from Chardonnay and Pinot Noir grapes sourced from several grower and estate vineyards located within the Wairau Valley in Marlborough. The pale straw colour and aromas of ripe citrus fruits indicate the Chardonnay origins of Pelorus NV. A bouquet of apple and lemon complements fresh bready notes derived from two years bottle ageing on lees. The deliciously crisp palate displays toasty, creamy complexity, enhanced by a lingering nutty finish. Serious bubbles!

There was a time when lots of Champagne tasted like this - full-bodied, creamy, mature. Very few do nowadays because it takes time and money to create the complexity, the depth and the lovely nutty yestiness that makes this inspiring sparkler. Best Buy, Oz Clarke

This elegant and Chardonnay-predominant style from Cloudy Bay is very crisp, lively and yeasty, with attractive, bready aromas showing good richness, complexity and length. Cuisine Magazine; Michael Cooper

This chardonnay-dominant, traditional-method sparkling wine spends two years on lees before being disgorged. Although pinot noir occupies a minority role in the blend, it asserts itself with rich chocolate-like flavours and added palate weight. A portion of the base wine is held in large oak vats and small French oak barriques to give added complexity from the decomposing yeast lees and the oak. The wine is crisp and fresh with apple-like chardonnay flavours evident. They've got the dosage perfectly right - it's dry, but not searing dry.93 Points;  Australian Gourmet Traveller Wine, Bob Campbell, December 2009

The new regime at Cloudy Bay has brought in a fresher sparkling style. An ideal aperitif on a warm evening, it has an elegant bouquet with fresh citrus-accented aromas and a dab of biscuity complexity. The palate is creamy and persistent with a brisk tang. Third in NZ and Australian Sparkling. Ralph Kyte-Powell; Cuisine Tasting 2009; Cuisine Magazine, November 2009

It's no mean feat that the winemakers and grapegrowers at Cloudy Bay winery in Marlborough can turn out this incredibly elegant, dry, chardonnay-driven bubbly year after year. It's very crisp, very dry and will woo devoted Tattinger fans instantly. The Herald , New Zealand- 'Viva' - Joelle Thomson

The Marlborough region is blessed with a unique terroir where a cool, maritime South Pacific climate produces wines of great fruit intensity.

Widely regarded as the quintessential expression of the acclaimed Marlborough wine region, Cloudy Bay Sauvignon Blanc is an international benchmark wine noted for its vibrant aromatics, layers of pure fruit flavours, and fine structure.

Meticulous viticulture combined with modern technology and traditional vinification methods, consistently produces a style that has become the reference for this remote southern wine region.

Scented and simmery, the Cloudy Bay Sauvignon Blanc has deliciously vibrant aromatics that infuse the tropical fragrance of fresh passionfruit and juicy pineapples with garden-fresh basil and the spiciness of crushed tomato leaves. The palate is long and succulent, combining exotic fruits with ripe, red capsicum and a twist of green olive – beautifully complemented by crisp natural acidity and a hint of lemon zest.

An alluring and exotic mix of mango and pineapple infused with herbal notes of thyme and sage fades to traces of fresh ginger and smoky oak. Seamlessly integrated after three years in the cellar, the full-bodied palate shows vibrant citrus flavours layered over a mealy, pistachio nuttiness, deftly finished by the merest influence of oak.

The sauvignon blanc grapes for this wine were sourced from two Cloudy Bay estate vineyards and two grower vineyards in the Fairhall and Central Wairau sub-regions. The soils are predominantly free draining gravels requiring irrigation.

The grapes were harvested in the cool of night to preserve fruit flavour and a mixture of whole bunches and de-stemmed fruit was loaded directly to tank presses. After settling for a period the juice was racked directly to French oak barrels (a low proportion of which were new), and allowed to undergo a slow spontaneous fermentation using indigenous yeast. The primary fermentation, which took until Christmas to complete, was followed by malolactic fermentation. The wine was subsequently left in barrel, on yeast lees until the end of October of the following year when it was racked, lightly fined for clarity, and bottled (under screwcap).

Deep and earthy; nutmeg‐smelling, with some floral, aromatic elements. Really pure, fragrant and sapid‐smelling, complex. As it is in the mouth, too – sweetmeaty, with sharp, plummy fruit, as well as subtle pepper spice. Chewy and long, with a mouth‐watering crispness to the tannin. 94 Points; Inside Out; Tim White

A classic every year and this is one of the best ever. Bob Campbell MW; Taste Magazine

Formerly known as the Block 14, the 2008 Gimblett Gravels Syrah is now augmented with other parcels, hence the change of name. It has a ripe, well defined nose with dark cherries, raspberry, damp earth and a hint of white pepper. The palate is medium‐bodied with fine and gentle grippy tannins. It comes across as a more “tempered” Syrah compared to previous vintages, but it is well balanced and silky towards the pure blackcurrant and cassis finish. This divine Syrah will age beautifully. 93 Points; Neal Martin, Robert Parker’s The Wine Advocate, November 2010

Dense dark berry fruit, dark chocolate, cracked black pepper and a hint of wildflowers. This is great Syrah at a very reasonable price. Delicious now but will cellar for up to a decade. 93 Points; Bob Campbell

This is a serious syrah and one of the most impressive vintages sinces the first in 2001. 97 Points; Gourmet Traveller, June/July 2010

Big, dense wine with an almost chewy texture. While hard to read, the wine is after all in its infancy, it is easy to recognise the power and complexity in this big and forboding Syrah. Strong, sweet fruit is interwoven with ripe tannins . The wine coats the mouth and lingers long after it has been swallowed. I can identify an array of dark fruits, Oriental spices, vanilla, bitter chocolate and very classy oak but there is a myriad of other flavours yet to be released. 95 Points; Bob Campbell MW

Le sol translated from French means ‘the soil’, appropriate when one considers the significant impact the stony soils of our Gimblett Gravels Vineyard have on our wine called "Le Sol". They keep the growth and crop of these old clone Syrah vines in check and provide warmth in the autumn, all critical factors in developing the enormous character and presence this wine has. Traditionally made, heady aromas, luscious yet classical texture. "Le Sol" is all at once luscious, elegant and exuberant – and in a very short time it has shown the breeding of Syrah in the Gimblett Gravels.

A wine of compelling presence, this Gimblett Gravels Syrah is ravishing and gratifying (certainly not heavy and chunky). A perfect balance between superbly ripe fruit and firm structure, well supported by layers of deliciousness. The nose is beautifully perfumed displaying dark plum, blackberry, vanillin oak and mixed spice characters. It's succulent and weighty on the palate with lovely density and rich texture leading to a luxurious finish. A gracefully rich and opulent wine that is irresistible right now but sure to evolve magnificently. 98 Points, 5 Stars; Sam Kim

Big wine with impressively intense fruit but it is still beautifully structured, with a silken texture. Lots of flavours happening here with layers and layers of ripe berry, spice, savoury and subtle fruit notes. This is the best Le Sol yet. 97 Points, 5 Stars; Bob Campbell MW

‘Le Sol’ has become the flagship for Craggy Range.  Saturated, near impenetrable black-purple red in colour, this has a somewhat restrained bouquet, but obviously concentrated and ready to blossom.  Dense black berry fruits and packed black pepper aromas complexed with soft spice and herb aromas show the power built into this wine.  On palate, the stark black berry fruits and exotic, peppery spice are expressed with great depth and concentration.  This has richness allied with restraint and class.  The wine is brooding, the massive extract moderated by the fineness and soft textures, allowing the lusciousness to show.  The alcoholic depth and acidity is perfectly proportioned, and never detracts from the impression of finesse.  This is a wine of great potential. Date: May 2011; 19.5+ (20) Points, 5 Stars; Raymond Chan

This deeply coloured Gimblett Gravels syrah is already highly approachable.  Matured in French oak barriques (39% new) for 20 months, it has a fragrant, spicy, slightly nutty bouquet.  Dense and smooth, with highly concentrated cassis, plum and black pepper flavours, braced by ripe, supple tannins, it should unfold well over the next decade. 5 Stars; Michael Cooper; Winestate

This is from a vineyard in Bannockburn. A dark colour, it has sweet dark fruit aromatics with some jammy, meaty notes. The palate is rich and sweetly textured with a delicious savoury edge to the focused, expressive fruit. An extremely elegant wine. ‘There’s a silky-like sheen that runs through the palate’, says Rod. 92–94/100

Craggy is now the largest producer of Pinot Noir in Central Otago – here are three of the wines they make. These wines were not finished as I tasted them so a range of scores is given for each. All are hand-picked, and then destemmed. Rod says that they have given up on cold soaks. All are fermented with indigenous yeasts and are punched down. This is an extremely impressive line up of wines, showing fantastic fruity purity and quite a bit of elegance, as well as a variation in style that presumably has to do with the vineyard sites – terroir, if you want to use this term. Jamie Good, Wine Anorak

Tight, focused wine with good fruit purity that reveals impressive minerality. The wine has obvious power and energy. It is a taut and vibrant Pinot Noir revealing an array of red fruits plus a suggestion of floral characters. Good cellaring potential. 94 points; Bob Campbell MW

An elegant, seamless red with red and dark berry, Oriental spice/star anise and subtle floral flavours. A peacock’s tail of layered flavours is displayed on the finish. Subtle power and extraordinary length with a great mouthfeel and silken texture. It’s a restrained, elegant wine with great potential. Sophia has long ranked as one of my favourite NZ blended reds. 97 Points and 5 Stars, Bob Campbell MW for Gourmet Traveller Wine 2010

The 2008 Sophia is initially very closed on the nose with reluctant aromas of bilberry, black plum and a touch of cassis, later offering black olive and a hint of melted tar. The palate is underpinned by a firm tannic backbone, quite broody and uncompromising at first but delivering a scintillating, saline finish with crisp blackberry and boysenberry with great minerality." - 94 Points, Neal Martin for Robert Parker's THe Wine Advocate, 2010

Brilliant deep ruby red in colour, the nose was tightly bound but beautifully aromatic with plush, sleek dark plum and savoury red fruits along with a new oak lift. On palate, the wine was still restrained, needing to open up, but clearly showing lovely sweet, ripe flavours of red and dark plums, red flowers, all within a fine-grained, tightly packed structure. Excellent fresh acidity added to the vibrancy. A wine that will develop silken textures with fragrance and cedar over the next 12-15 years.” - 18.5 Points, Raymond Chan, 2010

Bold and youthful in colour, it is highly fragrant, with blackcurrant, spice and coffee aromas. Mouthfilling and dense, yet supple, it is richly flavoured, with fine-grained tannins, and lovely texture and richness. Drink now or cellar. 5 Stars * * * * * Michael Cooper

Sophia means ‘wisdom’. It is the collective wisdom of those charged with its creation now and that of previous generations passed on, that makes this wine we call “Sophia” so special. Produced entirely from our Gimblett Gravels Vineyard nestled on the right bank of the Ngaruroro River, it is a blend of the very best Merlot and Cabernet Franc parcels of the vineyard. Always classy,  always evocative and always richly textured.

This Merlot dominant wine is compelling and convincing with glorious richness and power while remaining elegant and perfectly poised. The nose is superbly ripe and complex, displaying dark plum, spice, cocoa and vanillin oak characters. It’s exuberant and seductive at the same time, with velvety texture and outstanding mid palate weight leading to a gloriously long finish. The wine is supple, fleshy and immensely appealing already, although a few more years will bring out even more complex delicious flavours. Sam Kim; 97 Points, 5 Stars

Very dark, near impenetrable, purple-hued, ruby red in colour, this has a full, intense and concentrated nose of dark plum and spicy berry fruits, beautifully layered with aromas of earth and truffles, and notes of lavender perfumes and lifted oak.  Rich and concentrated, this is nearly massive in its density and body, the fruit flavours filling the palate, showing succulent dark plums, liquorice as well as pepper, soy sauce and Oriental spices.  The extraction is serious, and provides a powerful structure, yet the tannins are fine and powdery.  The wine features incredible tension and freshness from the acidity, and the palate has great length.  The balance of the wine offers remarkable accessibility, but this will develop greater interest and complexity over the next 10-15+ years. 20 Points, 5 Stars; Raymond Chan

Medium deep colour. Lovely fragrant plum/violet/praline aromas with touches of cedar/spice. Deep set buoyant wine with plum/dark chocolate flavours, velvety tannins and cedar oak. Very smooth and seductive wine. Power and elegance. One for the long haul. 19 Points; Andrew Caillard MW

Big, ripe plum flavours with toasty oak and hints of spice, blackcurrant and florals on the finish. Seamless and rich. Approachable with soft, ripe tannins and plenty of fleshy fruit but should age. 94 Points, 5 Stars; Bob Campbell

Delicious rich, ripe and smooth in its youth, this Gimblett Gravels blend of merlot (65%) and cabernet sauvignon (25%) also has splashes of cabernet franc (7%) and petit verdot (3%).   Matured for 18 months in French oak barriques (45% new), it is deeply coloured, full-bodied, sweet-fruited and supple, with highly concentrated, ripe cassis, plum and spice flavours. 5 Stars; Michael Cooper; Winestate

Dark red core with vivid crimson hues. Blackcurrant, wild thyme, crushed autumn leaf and a dusting of cocoa powder provide aromatic intensity and complexity. The highly focussed fruit and sheer purity is given substance via layers of fine, dusty tannin. Harmonious and long. Craggy Range

Craggy is now the largest producer of Pinot Noir in Central Otago – here are three of the wines they make. These wines were not finished as I tasted them so a range of scores is given for each. All are hand-picked, and then destemmed. Rod says that they have given up on cold soaks. All are fermented with indigenous yeasts and are punched down. This is an extremely impressive line up of wines, showing fantastic fruity purity and quite a bit of elegance, as well as a variation in style that presumably has to do with the vineyard sites – terroir, if you want to use this term.

From Bendigo, which is a warmer site. Shy on the nose. The palate shows nice purity of dark fruits with a savoury, brooding sort of character. Nice stuff: quite rich, but also reasonably restrained. Rod describes this as a ‘brooding blockbuster’, but says that it is currently ‘closed in on itself’. 91–93/100 Jamie Good, Wine Anorak

Straw green Exhibits ripe grapefruit, roasted nuts and toasty aromas together with intense yeast characters derived from contact with yeast lees. Palate Full bodied with intense citrus flavour, the palate is finely structured and shows chalky nutty texture as a result of the indigenous ferment and extended yeast contact. Cellaring Three to five years.

Ruby. Aromas of ripe red fruits infused with violets and an underlying earthy character. Richly flavoured with dense red and black fruits the palate shows a combination of excellent tannin structure, well integrated oak and a rounded, lingering earthy finish.