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Coopers Creek Dillons Point Marlborough Sauvignon Blanc

Cracka Review

Appearance: As always, this wine is almost water white at bottling. As the wine ages, it will pick up pale green and gold tints.

Nose: Marlborough Sauvignon Blanc at full throttle! There is masses of passionfruit and nectarine along with herbal nuances and a touch of sweat for complexity.

Palate: This wine is full bodied for a Sauvignon Blanc. It retains the typical racy acidity of the variety, but also has mid palate richness and loads of sweet fruit on the finish.

Food: Young Sauvignon Blanc is a very refreshing aperitif. It is also a great accompaniment to seafood dishes, especially mussels, oysters and squid.

Cellaring: Best drunk while young and fresh. The wine will probably cellar very well but the flavours and aromas will change over time.

Winemaker's Notes

Appearance: As always, this wine is almost water white at bottling. As the wine ages, it will pick up pale green and gold tints.

Nose: Marlborough Sauvignon Blanc at full throttle! There is masses of passionfruit and nectarine along with herbal nuances and a touch of sweat for complexity.

Palate: This wine is full bodied for a Sauvignon Blanc. It retains the typical racy acidity of the variety, but also has mid palate richness and loads of sweet fruit on the finish.

Food: Young Sauvignon Blanc is a very refreshing aperitif. It is also a great accompaniment to seafood dishes, especially mussels, oysters and squid.

Cellaring: Best drunk while young and fresh. The wine will probably cellar very well but the flavours and aromas will change over time.

expert reviews about

Coopers Creek Dillons Point Marlborough Sauvignon Blanc

Expert Reviews

WINESTATE (2010 Vintage) says
Generous, with fresh, ripe, tropical fruit flavours, balanced acidity and a rich, rounded finish.
WINESTATE Volume 34 (2011) 2011
Michael Cooper (2010 Vintage) says
From young vines at Dillons Point - between Blenheim and the Cloudy Bay coast - the easy-drinking 2010 vintage is generous, with fresh, ripe tropical-fruit flavours, balanced acidity and a rich, rounded (4 grams/litre of residual sugar) finish
Buyer's Guide to New Zealand Wines
Michael Cooper (2009 Vintage) says
Harvested from first-crop vines at Dillons Point - between Blenheim and the Cloudy Bay coast - the 2009 vintage is aromatic, with fresh tropical-fruit and herbaceous flavours, youthful, vibrant and punchy.
Buyer's Guide to New Zealand Wines
Michael Cooper (2008 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2007 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2006 Vintage) says
Grown at Dillons Point - between Blenheim and the Cloudy Bay coast - the 2006 vintage is a blend of grapes from two vineyards. It's a crisp, lively, ripely herbaceous style with vibrant gooseberry/ lime flavours, deliciously fresh, pure and long. The 2007 is full-bodied, with strong, vibrant, passionfruit/lime flavours, balanced acidity, and excellent delicacy and freshness. It's a basically dry style (4 grams/litre of residual sugar).
Buyer's Guide to New Zealand Wines

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