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Matahiwi Estate Holly Wairarapa Sauvignon Blanc

expert reviews about

Matahiwi Estate Holly Wairarapa Sauvignon Blanc

Expert Reviews

Michael Cooper (2009 Vintage) says
The 2009 vintage was grown at Opaki, near Masterton, and mostly fermented with indigenous yeasts in seasoned oak barrels. Crisp and dry, it is mouthfilling, with fresh, ripe tropical-fruit flavours, a seasoning of nutty oak, and good depth. Maturing well.
Buyer's Guide to New Zealand Wines
Michael Cooper (2008 Vintage) says
The 2008 vintage was grown at Opaki, near Masterton. Fermented - mostly with indigenous yeasts - in seasoned oak barrels, it is pale yellow, with concentrated, ripe passionfruit and pineapple flavours, slightly toasty, fresh and crisp. Showing good complexity, it's drinking well now.
Buyer's Guide to New Zealand Wines
Michael Cooper (2006 Vintage) says
Named after the owners' daughter, the 2006 vintage is a fully barrel-fermented style. Estate-grown at Opaki, near Masterton, it was mostly fermented with indigenous yeasts and matured for nine months in oak (18 per cent new). The complex, ripely scented bouquet leads into a mouthfilling, tight and youthful palate with tropical-fruit flavours, obvious oak and a dryish (4.8 grams/litre of residual sugar) finish. Best drinking 2008-09.
Buyer's Guide to New Zealand Wines

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