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2016 Te Whare Ra Marlborough Sauvignon Blanc

Cracka Value Rating
Out of Stock

Cracka Review

Here's a lovely, medium-term Savvy that will develop nicely over the next 5 years. Enticing aromas of tropical island passionfruit, guava and melons waft out of the glass, along with a hint of dairy, whilst the palate is light, crisp and limey, with a slightly creamy texture, a touch of talciness, and appley acidity refreshing the finish. It's a cut above the average, so chill it and enjoy with a nice Thai chicken salad.

Winemaker's Notes

This 2016 Sauvignon Blanc is a blend from two special Marlborough vineyards in two different sub-regions. One vineyard is in the upper Awatere Valley - owned by Guy & Jane Lissaman, and the second is our certified organic, home block vines here in Renwick (Wairau Valley). 2016 was an exceptional vintage in Marlborough, characterised by above average sunshine hours and a much drier summer. This has resulted in very balanced wines with great fruit weight, lovely purity and ripe acidity. We truly believe that to coax the best from Sauvignon it really does need to get some love and attention. This means a big focus on cropping much lower than industry average and a lot more attention during the growing season with canopy work to achieve real fruit weight and ripe acidity.

The growing conditions in the Awatere Valley are characterised by cooler temperatures and slow ripening than in the Wairau which is all important for flavour development and ripe acidity. The wines from this sub-region tend to be more restrained in their youth but have great texture, structure and longevity. Our Te Whare Ra home block experiences the warmer days of the Wairiau Valley and a bigger diurnal range. These climatic factors, combined with our clay loam soil here, results in wines which have great texture and fleshiness and are characterised by riper tropical notes with stone-fruits with a lovely line of minerality.

Winemaking: The Awatere parcel of fruit for this wine was select machine picked and the Wairau part was hand-picked and hand-sorted. The free-run and soft pressing parcels were combined for fermentation. The juice underwent slow cool fermentation in a number of different tanks, with 6% fermented at warmer temps in older French oak demi-muids. All parcels spent time on fine lees, post ferment for texture. This wine has not been fined and is suitable for Vegans and Vegetarians and anyone else who loves authentic, hand-made wines.

Wine: Our 2016 release shows distinctive Awatere characters of guava, white currant, and elderflower coupled with lovely ripe tropicals and hints of basil and lime from the Wairau fruit. These follow through to the palate - which is fine and soft with vibrant fleshy fruit and great texture which are both balanced by a ripe, juicy acidity and lingering minerality. It is utterly delicious.
The 2016 Sauvignon Blanc is drinking well now but we are consciously making a style of Sauvignon that will benefit from some bottle age, so it will also develop with careful cellaring for 4-5 years.

Note: Suitable for Vegans and Vegetarians.

Alc/vol: 13.5%

expert reviews about

2016 Te Whare Ra Marlborough Sauvignon Blanc

Expert Reviews

Sam Kim (2016 Vintage) says
A delightful expression; the inviting bouquet shows grapefruit, feijoa, rockmelon and lemongrass characters with a hint of musky complexity. The palate is beautifully weighted and finely textured, and delivers bright fruit intensity and juicy acidity, finishing impressively long and mouth-watering. The wine offers varietal purity as well as subliminal savoury notes. Grapes were grown in Awatere Valley and Renwick districts, and a small portion (8%) was barrel fermented.
Drink by 2021
94
Campbell Mattinson (2016 Vintage) says

Marlborough Sauvignon Blanc from one of the region’s best producers. Mostly fermented in stainless steel but 8% barrel fermented.

It’s a Sauvignon Blanc with a bit of presence. Just enough. It tastes of lemongrass, citrus and passionfruit pulp, whispers of woodsmoke and gravel adding gravity. It’s not heavy but it has some weight, some purpose. Its textural qualities almost go without saying. It’s good.

2017 - 2018
93
Wine Advocate (2016 Vintage) says
The 2016 Sauvignon Blanc delivers a great intensity of lemon juice and lime leaf notes with underlying dried herbs, crushed stones and pea pod hints. The medium-bodied palate lends a lovely creamy texture and complimentary yeasty notes to the intense citrus and herbal flavours, finishing long and minerally.
2017 - 2019
Lisa Perrotti-Brown
90
Sam Kim (2016 Vintage) says
A delightful expression; the inviting bouquet shows grapefruit, feijoa, rockmelon and lemongrass characters with a hint of musky complexity. The palate is beautifully weighted and finely textured, and delivers bright fruit intensity and juicy acidity, finishing impressively long and mouth-watering. The wine offers varietal purity as well as subliminal savoury notes. Grapes were grown in Awatere Valley and Renwick districts, and a small portion (8%) was barrel fermented.
Drink by 2021
94
Campbell Mattinson (2016 Vintage) says

Marlborough Sauvignon Blanc from one of the region’s best producers. Mostly fermented in stainless steel but 8% barrel fermented.

It’s a Sauvignon Blanc with a bit of presence. Just enough. It tastes of lemongrass, citrus and passionfruit pulp, whispers of woodsmoke and gravel adding gravity. It’s not heavy but it has some weight, some purpose. Its textural qualities almost go without saying. It’s good.

2017 - 2018
93
Wine Advocate (2016 Vintage) says
The 2016 Sauvignon Blanc delivers a great intensity of lemon juice and lime leaf notes with underlying dried herbs, crushed stones and pea pod hints. The medium-bodied palate lends a lovely creamy texture and complimentary yeasty notes to the intense citrus and herbal flavours, finishing long and minerally.
2017 - 2019
Lisa Perrotti-Brown
90
Raymond Chan (2016 Vintage) says
Bright, pale straw-yellow colour with slight green hues, lighter on the rim. The nose is very elegant and finely proportioned with very good depth of pure gooseberry and passionfruit aromas along with notes of fresh herbs and snow peas. This is taut and concentrated, showing minerally elements. Dry to taste and medium-full bodied, the palate has a concentrated core of passionfruit and gooseberries, entwined with fresh herbs and snow peas, the fruit showing richness and sweetness. The mouthfeel possesses a stylish juiciness with fresh, racy acidity, the wine flowing briskly along a refined phenolic line. The flavours retain restraint, and the palate carries to a sustained, dry, mouthwatering finish. This is a stylishly concentrated and refined Sauvignon Blanc with fresh passionfruit and gooseberry flavours along with herb nuances on a fine-textured, thirst-quenching palate. Serve with Pacific Rim fare over the next 2+ years.
93
Michael Cooper (2007 Vintage) says
The 2007 vintage of this single-vineyard wine was harvested at 22.5 brix in the Awatere Valley and fermented dry (2.3 grams/litre of residual sugar). It shows good freshness and delicacy, in a moderately concentrated style with ripe melon/lime flavours and a well-rounded finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2006 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2005 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2004 Vintage) says
The debut 2004 vintage is very classy. Grown in the Flowerday vineyard in the Awatere Valley, it shows lovely purity of melon/capsicum flavours. Freshly aromatic and crisply herbaceous, it is weighty and finely balanced, with racy, slightly minerally acidity and excellent intensity.
Buyer's Guide to New Zealand Wines

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