Winemakers’ Reserve Marlborough Sauvignon Blanc

“Oak weighing into the complexity equation here. Lightly spicy and toasty nuances with a neat, crisp, lime-curd palate and a warm, spicy finish.”
91 POINTS
-James Suckling, www.jamessuckling.com, Oct 2018

“Rich, fleshy barrel-fermented sauvignon blanc with capsicum, gooseberry and tree fruit flavours supported by a subtle seasoning of spicy oak. An elegant and attractive wine.”
93 POINTS
-Bob Campbell, www.therealreview.com, Oct 2018

“Smokey, subtly complex aromas. Lightly oaked and still fruity, rounded crisp and refreshing. More complex than many!”
92 POINTS
– International Wine Challenge 2019

“A stylish example of gently oak-influenced Sauvignon Blanc. Estate-grown in the Cowslip Valley vineyard, in the Waihopai Valley, the impressive 2016 vintage (5*) was partly handled in tanks, but most of the blend was fermented and lees-aged for six months in seasoned French oak barriques. Instantly appealing, it is still youthful, with mouthfilling body and concentrated, ripe, tropical fruit flavours, showing excellent freshness and complexity . Finely textured, with moderate acidity and a dry (1.6 grams/litre residual sugar), harmonious finish.”
5 STARS
-Michael Cooper, www.michaelcooper.co.nz, May 2017

“Bright, even, light straw-yellow colour with slight pale-gold hues.  The nose is fresh and very tightly bound with intensely penetrating aromas of green stone-fruits greengages and gooseberries interwoven with a subtle layer of nuts, fresh herbs and chalky minerals.  Dry to taste and medium-bodied, the palate is elegantly concentrated with a firm, intense core of green stone-fruits and gooseberries, entwined with notes of fresh herbs and chalky minerals.  The fruit is vibrant and enlivened by lacy acidity, and the wine flows along a refined, taut line with fine textures, leading to a long, lingering finish of green stone-fruits and spicy blackcurrant leaf.  This is a taut and intensely concentrated oak-influenced Sauvignon Blanc with green stone-fruit flavours along with herb and minerally nuances.”
-Raymond Chan, www.raymondchanwinereviews.co.nz, April 2017

“Very attractive Sauvignon Blanc, which throws into sharp relief exactly how challenging the 2017 vintage was (the wine was tasted against mostly 2017 Sauvignon). A richly-textural wine with tree fruit, spice, melon and honeysuckle flavours. A pleasure to taste.”
5STARS
95 POINTS
-Bob Campbell, www.bobcampbell.nz

“The 2016 Winemakers’ Reserve Sauvignon Blanc carries a significant barrel-ferment component and spent five months in used and new French oak of various sizes. It’s toasty, cedary and mealy, even showing a bit of buttery richness from the 40% of the blend that went through malolactic fermentation. Nectarine and grapefruit notes balance out the oak and round out the mid-palate of this medium to full-bodied wine, then turn more citrusy on the finish.”
90 POINTS
Jo Czerwinski, Wine Advocate, Feb 2018

“Estate fruit from the Waihopai Valley, 60% oak-fermented, 10% being new, and 40% tank fermented to 13.0% alc. and 3.1 g/L RS, the wine given extended lees aging. Brilliant, light straw-yellow colour with light lemon-green hues, pale edged. The nose is slender in proportion with well-concentrated aromas of green stone-fruits, greengages and nectarines, tightly bound with grassy and tropical fruit notes, along with subtle nutty oak and flinty lees suggestions. This is taut and promises to blossom with some time in bottle. Dry to taste and medium-bodied, the palate is well packed and softly concentrated with lively and luscious flavours of spicy green stone-fruits, cut grass and lantana, detailed with very subtle and integrated lees and oak inputs. The mouthfeel balances a smooth, near creamy barrel-ferment textures with lively acidity. This has a positive core and line, with the flavours receding as the wine leads to a fine, smooth-textured, lingering finish. This is a finely concentrated, luscious and subtly complex oak-influenced Sauvignon Blanc still to unfold.”
4 STARS
-Raymond Chan, www.raymondchanwinerviews.co.nz, Jan 2016

“A stylish example of gently oaked Sauvignon Blanc. Estate-grown in the Waihopai and Awatere valleys, it is mostly handled in tanks, but part of the blend (20 per cent in 2015) is fermented and lees-aged in French oak barriques. The 2015 vintage is mouthfilling and smooth, with strong, ripe tropical-fruit flavours to the fore, nutty and creamy notes adding richness and complexity, and a dry, finely textured finish. It shows good potential; open mid-2017+”
4 STARS
-Michael Cooper, Michael Cooper’s 2017 Buyers Guide

“The 2015 Reserve Sauvignon Blanc gives notes of preserved lemons, dried Mediterranean herbs, curry leaves, and coriander seed with a touch of capsicum. Showing some evolution in the mouth, it is a medium-bodied savory/vegetal style with plenty of character and vivacity plus good length.”
-Lisa Perrotti-Brown, Wine Advocate, June 2017

“Fruit from ‘Cowslip Valley’, Waihopi, ‘Headwaters’, upper Wairau, and ‘Wakefield Downs’, Awatere, the wine 60% fermented in seasoned oak with a small portion of new French oak to 13.0% alc. and 1.3 g/L RS, the wine undergoing batonnage. Bright, light straw-yellow colour, lighter on rim. This has an elegantly and finely concentrated nose of white and green stonefruits, the greengage and nectarine aromas entwined with subtle flinty lees, smoke and nutty oak elements, and chalky minerals. Dry to taste and medium-bodied, tight and stylishly concentrated flavours of gooseberries, nectarines and greengages form a firm, fine-textured line. The mouthfeel is crisp, zesty and lively with bright, refreshing acidity. As the wine flows, flinty lees, nuts and smoky oak detail emerge to add interest and delicate complexities. The palate has drive, with some underlying alcohol power carrying the wine to a long finish with stonefruits, flint and herbs. This is a finely concentrated and lively, green stonefruited Sauvignon Blanc with delicate complexing detail.”
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, Feb 2015

“Having had a year in the bottle to find its feet, there is a calm, languid quality to this 2014 vintage wine. Attractive flinty notes peel back early and there is a balanced, creamy flow through to a lengthy finish. A prawn risotto would be a great accompaniment.”
4.5 STARS
-Cuisine Magazine, Dec 2015 issue

“Shows an appealingly grassy note of fresh hay to complement the direct, juicy apple and citurs flavors, mingling with green tea accents.”
-Wine Spectator, www.winespectator.com, 2015

“Fruit from the Waihopi and Awatere Valleys, fermented in tank and a small portion in French oak barriques to 13.0% alc. Bright pale straw-yellow colour with slight green hues. This has a very fresh, concentrated nose of gooseberries and nettles entwined with spicy green stonefruits and subtle smokey oak and mineral notes from the barrel-fermentation. Dry and medium-bodied, soft flavours of gooseberries, nectarines and greengages are enhanced by subtle layers of spicy, smoky barrel-ferment. The mouthfeel is softly fresh with gentle, lacy acidity and a fine, textural thread leads to a dry, lingering finish. This is a gentle Sauvignon Blanc with spicy stonefruit and barrel-ferment interest. Match with Mediterranean fare over the next 2+ years.”
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, March 2014

“It’s beautifully ripe and fragrant on the nose displaying passionfruit, peach and lime zest with gentle herbal notes. The palate is succulent and nicely weighted with attractive fruit flavours, well supported by bright acidity. The wine is expressive and highly enjoyable.”
4.5 STARS
-Sam Kim, www.wineorbit.co.nz, March 2014

“Weighty Sauvignon Blanc with grapefruit, apple, guava and red capsicum flavours. Quite a full-bodied example that is showing the benefits of a little bottle age.”
4 STARS
-Bob Campbell, www.bobcampbell.nz

“A stylish example of gently oaked Sauvignon Blanc. Estate-grown in the Waihopai and Awatere valleys, it is mostly handled in tanks, but 10 per cent is fermented and lees-aged in French oak barriques. The 2012 is fragrant and mouthfilling, with sweet-fruit delights, strong passionfruit/lime flavours, oak-derived complexity and a well-rounded finish. Delicious from the start.”
4.5 STARS
-Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2013

“Bright, very pale straw colour, with pale green hues on rim. The bouquet is very fine, tight and refreshing with intense aromas of blackcurrants and gooseberries along with hints of nettles, fresh herbs and minerals. Dry to taste and medium-bodied, pure fruit flavours of gooseberries and blackcurrants are laced with minerally elements and are expressed with clarity. The acidity is lacy, adding energy to the palate line and the mouthfeel soft and smooth textured. A refined, elegant and lingering finish is a feature. This is a crisp, fine-featured Sauvignon Blanc with clear gooseberry flavours to match with shellfish over the next 2+ years.”
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz , Nov 2012

“Classic style, weighty, with pure melon, lime and capsicum flavours to the fore, a touch of oak-derived complexity, and a finely balanced, dry, long finish.”
4.5 STARS
-Winestate Magazine, March 2013

“This is packed with classic Marlborough sauvignon flavours. The aromatic bouquet shows white peach, feijoa, lime zest and herbaceous notes, leading to a vibrant palate that combines fruit intensity with bright acidity, finishing long and juicy.”
93 POINTS
5 STARS
-Sam Kim, www.WineOrbit.co.nz, April 2013

“Bright, very pale straw colour with some green hues and a pale rim, this has a very fine, tightly bound, but concentrated nose of flinty minerals, gooseberries and nettles. Dry to taste, this is still tightly restrained, but a good core of fruit is apparent. Minerals, flinty lees-like flavours, gooseberries and fresh herbs unfold. This has presence and weight; fine textures along with crisp acidity forming good line and length. Fruit from the Wairau and Awatere Valleys fermented in stainless-steel, a small portion in old oak barriques, to 13.0% alc. and dryness. While shy now, this should open out and develop well over the next 2-3 years. Serve with seafood, poultry and vegetables.”
17.5/20
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, October 2011

“This wine has a creamy style that many enjoyed and which complimented the fragrant aromatics and the citrus and marmalade flavours.”
-Tizwine.com, Nov 2011

“A stylish example of gently oaked Sauvignon Blanc. Estate-grown in the Waihopai and Awatere valleys, it is mostly handled in tanks, but 10 per cent is fermented and lees-aged in French oak barriques. The 2011 is fleshy and finely textured, with strong, very ripe fruit flavours, a subtle seasoning of oak adding richness and complexity, and a dry, long finish. Best drinking mid-2012+.”
4.5 STARS
-Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2012

“The combination of green and yellow fruit flavours signals a more complex style. This delightfully structured expression from Babich is Bordeaux-esque in style with its rich, oyster-shell-like minerality, and a touch of oak.”
4 STARS
-Cuisine Magazine, Dec, 2011

“Fruit from the Wairau, Awatere and Brancott Valleys, stainless-steel fermented with a small portion fermented in old oak barriques to 13.0% alc. Very pale straw-green in colour, this has a subtle and restrained bouquet of tropical fruits and limes. The aromas are tight and concentrated and complexed by the faintest hint of oak spice. Dry on palate, this is a wine of finesse, with softness of mouthfeel, but weight and concentrated density of fruit. Tropical fruits with herbs and a little oak smokiness carry through the palate to the finish. Drink over the next 3 years with seafood, poultry and Mediterranean cuisine.”
18/20
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, Jan 2011

“It’s restrained on the nose displaying grapefruit, green apple and herbaceous notes. The palate is tightly structured with bright acidity and a lingering crisp finish. At its best: now to 2012”
-Sam Kim, Wine Orbit, Feb 2011

“Clear, pale, clean. Intense pronounced nose of gooseberry, herbacaceous, nettle, lime and lemon peel on the palate. Nicely crafted, crisp acidity, long finish.”
-International Wine Challenge 2011 – UK

“Restrained and quite classy Sauvignon Blanc with gentle melon, red capsicum and lemon grass flavours supported by fruity acidity. Linear with moderate length.”
-Bob Campbell MW, www.bobswinereviews.com, Sep 2011

“10% of the 2010 Winemaker’s Reserve Sauvignon Blanc juice was fermented in new oak barriques with the balance in stainless steel tanks. It gives an expressive nose of lemongrass, bay leaves, lime juice and yuzu zest over whiffs of sweat and cedar. Medium bodied with very crisp acid cutting through the herbal flavors, it finishes long and a little steely. Drink it now to 2013.”
87 POINTS
-Lisa Perrotti-Brown, eRobertParker.com #197, Oct 2011

“Punchy and highly aromatic, in a far more nettley, herbal style than past vintages. Fleshy and rich, with a very subtle seasoning of oak adding complexity. Quite forward.”
4.5 STARS
-Winestate Magazine, Michael Cooper, Sep/Oct 2010

“The 2009 is punchy and highly aromatic, in a far more nettley, herbal style than past vintages. Fleshy and rich, with a very subtle seasoning of oak adding complexity, it’s drinking well now.”
4.5 STARS
-Michael Cooper’s Buyer’s Guide to New Zealand Wines 2011

“Shows lots of Awatere tobacco-leaf character on the nose. Full bodied and quite lush and full in the mouth with a complex mix of gooseberry, citrus and capsicum flavours. Tangy finish.”
-WineNZ Magazine, Summer Issue 2010