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Huia Marlborough Sauvignon Blanc

expert reviews about

Huia Marlborough Sauvignon Blanc

Expert Reviews

Michael Cooper (2010 Vintage) says
Grown at several sites in the Wairau Valley, the 2010 vintage has some 'sweaty armpit' notes on the nose and fresh, moderately concentrated, ripe tropical-fruit flavours, dry and lively.
Buyer's Guide to New Zealand Wines
Michael Cooper (2008 Vintage) says
Grown at six sites in the Wairau Valley, the 2008 vintage is full-bodied and smooth, with ripe melon, lime and capsicum flavours. It's a tight, slightly minerally wine with a crisp, dry finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2007 Vintage) says
This is a substantial, satisfying wine. Grown in five vineyards spread around the Wairau Valley, the 2007 vintage was mostly cool-fermented in tanks, but 10 per cent of the blend was fermented with indigenous yeasts in old French oak casks. It's a full-bodied, vibrantly fruity wine, basically dry (3.9 grams/litre of residual sugar), with ripe gooseberryish, limey, slightly spicy flavours showing good weight, balance and depth.
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
This is a substantial, satisfying wine. Grown in eight vineyards spread around the Wairau Valley and 20 per cent fermented with indigenous yeasts, the finely balanced 2004 vintage is richly scented and vibrant, with strong melon, gooseberry and green-capsicum flavours, crisp acidity and a rich finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
This is typically a restrained style of Sauvignon Blanc (by Marlborough standards), yet substantial and satisfying. Grown in six vineyards spread around the Wairau Valley, and 20 per cent fermented with indigenous yeasts, the 2003 vintage is full-bodied, with very good depth of citrus-fruit, melon and lime flavours, fresh, ripe and lively.
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
This is typically a restrained style of Sauvignon Blanc (by Marlborough standards), yet substantial and satisfying. The slightly rustic 2001 vintage was disappointing, which winemaker Claire Allan acknowledges and attributes to excessive use (40 per cent) of indigenous yeasts. Grown in five vineyards and cut back to 20 per cent 'wild' yeast ferment, the 2002 vintage sees the label back on form - full-bodied, with ripe fruit characters, fresh and vibrant, and a dry, smooth finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
This is typically a restrained style of Sauvignon Blanc (by Marlborough standards), yet substantial and satisfying. The slightly rustic 2001 vintage was disappointing, which winemaker Claire Allan acknowledges and attributes to excessive use (40 per cent) of indigenous yeasts. Grown in five vineyards and cut back to 20 per cent 'wild' yeast ferment, the 2002 vintage sees the label back on form - full-bodied, with ripe fruit characters, fresh and vibrant, and a dry, smooth finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2000 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1999 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1998 Vintage) says
The 1998 vintage was fermented with indigenous yeasts in large French oak foudres. It's a bone-dry wine but shows ripe, sweet-fruit characters, lively and crisp, with unobtrusive oak adding a touch of complexity. (The 1999 won a bronze medal in August at the Liquorland Top 100 Competition.)
Buyer's Guide to New Zealand Wines

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