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Matua Valley Matheson Sauvignon Blanc

expert reviews about

Matua Valley Matheson Sauvignon Blanc

Expert Reviews

Michael Cooper (2006 Vintage) says
For many years, this wine ranked among the country's finest wood-aged Sauvignons, but the 2005 vintage is 'a new, fresh style' - meaning no oak. A bone-dry wine, grown at Bay View, in Hawke's Bay, it is fresh and crisp, with tropical-fruit flavours showing good vigour and depth. The 2006 has slightly herbaceous aromas leading into a strongly varietal, crisp, dry wine (3.8 grams/litre of residual sugar), with melon and freshly cut glass flavours, showing very good depth.
Buyer's Guide to New Zealand Wines
Michael Cooper (2005 Vintage) says
For many years, this wine ranked among the country's finest wood-aged Sauvignons, but the 2005 vintage is 'a new, fresh style' - meaning no oak. A bone-dry wine, grown at Bay View, in Hawke's Bay, it is fresh and crisp, with tropical-fruit flavours showing good vigour and depth. The 2006 has slightly herbaceous aromas leading into a strongly varietal, crisp, dry wine (3.8 grams/litre of residual sugar), with melon and freshly cut glass flavours, showing very good depth.
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
Since the first 1986 vintage, this classy wine has ranked among the country's finest oak-aged Sauvignons. In the past, it was usually estate-grown at Waimauku in West Auckland, but since 1998 the fruit supply has switched to the Maraekakaho district in Hawke's Bay. It is typically a beautifully harmonious and subtle wine, with good body and excellent depth of fresh, ripe passion fruit and melon-like flavours, lightly seasoned with oak. The 2002 vintage is a blend of 90 per cent Sauvignon Blanc and 10 per cent Semillon, matured for eight months in one and two-year-old French and American oak casks. Less lush, ripe and concentrated than some past releases, it's a full-bodied wine with pear, gooseberry and grapefruit flavours, firm acidity, a gentle oak influence and smooth finish.
Buyer's Guide to New Zealand Wines
James Halliday (1999 Vintage) says
Medium yellow-green; a complex bouquet with obvious lemony barrel-ferment oak leads into a soft, oaky and fruit-sweet (not residual sugar) palate. There is no doubting the sophistication and, for that matter, the success of the winemaking methods; the problem for me is that it ends up looking like a poor man's Chardonnay.
Australian Wine Companion 2001 2001
89
Michael Cooper (1998 Vintage) says
Since the first 1986 vintage, this classy, modestly priced wine has ranked among the country's finest oak-aged Sauvignons. In the past, it was usually estate-grown at Waimauku in West Auckland, but since 1998 the fruit supply has switched to the Babich Maraekakaho district in Hawke's Bay. It is typically a beautifully harmonious and subtle wine, with good body and excellent depth of fresh, ripe passionfruit and melon-like flavours, lightly seasoned with oak. About 50 per cent of the final blend is barrel-fermented, and about 80 per cent is wood-aged. The lovely 1998 vintage was the winner of the Best Buy of the Year award. Light lemon/green, with a slightly oaky bouquet, the 1999 is fleshy and weighty, full and creamy, with fresh, ripe, peachy fruit characters and some nutty complexity. It's an impressive wine, but less rich, concentrated and finely balanced than the '98.
Buyer's Guide to New Zealand Wines
Michael Cooper (1997 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1996 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1995 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1994 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1986 Vintage) says
Buyer's Guide to New Zealand Wines

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