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Sacred Hill Sauvage Sauvignon Blanc

expert reviews about

Sacred Hill Sauvage Sauvignon Blanc

Expert Reviews

WINESTATE (2008 Vintage) says
Weighty, tropical fruit-flavoured style from the Dartmoor Valley, barrel-fermented with indigenous yeasts. Flinty and minerally, in a slightly austere style with firm acid spine, good intensity and complexity and a tight finish. Still developing
WINESTATE Volume 34 (2011) 2011
Michael Cooper (2008 Vintage) says
One of the country's most expensive Sauvignon Blancs, at its best this is an impressively rich, complex example of the widely underrated, barrel-matured Hawke's Bay Sauvignon Blanc style. The 2008 was hand-picked in the Dartmoor Valley, barrel-fermented with indigenous yeasts and French oak-aged for 10 months. Weighty and tightly structured, it's a fully dry (3 grams/litre of residual sugar), mouth-wateringly crisp wine with strong, pineappley, slightly nutty flavours, woven with tense acidity, and obvious cellaring potential.
Buyer's Guide to New Zealand Wines
Michael Cooper (2006 Vintage) says
One of the country's most expensive Sauvignon Blancs, at its best this is an impressively rich, complex example of the widely underrated barrel-matured Hawke's Bay Sauvignon Blanc style. However, the 2006 vintage is disappointing. Harvested by hand in the Dartmoor Valley, it was fermented with indigenous yeasts in French oak barriques, followed by lengthy lees-aging in wood. In its youth, it's completely swamped by the oak. Time may help.
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
One of the country's most expensive and complex Sauvignon Blancs. The 2002 vintage is an absorbing example of the widely underrated, barrel-manired Hawke's Bay Sauvignon Blanc style. Fermented with indigenous ('wild') yeasts in one-year-old French oak barriques, followed by a year's lees-aging in wood, it is bright, light lemon/green in hue, with mouthfilling body (14 per cent alcohol) and a fresh, tight, still youthful palate. Complex and creamy, with rich grapefruit and guava characters, mealy, nutty notes adding complexity and layers of flavour, it offers outstanding drinking from 2004 onwards
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
One of the country's most expensive and complex Sauvignon Blancs. The 2001 vintage is an absorbing example of the widely underrated, barrel-matured Hawke's Bay Sauvignon Blanc style. Hand-picked in the Ohiti Valley, it was whole-bunch pressed and fermented with indigenous ('wild') yeasts in new and one-year-old French oak barriques, followed by a year's lees-aging in wood. Already delicious, it's a fleshy, non-herbaceous wine with rich, ripe melon-like flavours strongly seasoned with nutty oak in a complex style with some Chardonnay-like characters and good aging potential.
Buyer's Guide to New Zealand Wines
Michael Cooper (1998 Vintage) says
The creamy, mouthfilling 1998 vintage makes a strong statement about winemaker influence upon quality fruit. A highly characterful Hawke's Bay wine, it was whole-bunch pressed and fermented and lees-aged in new French oak barriques. It's a big, oaky Sauvignon Blanc with heavily toasted wood dominating the nose. The palate is powerful and nutty, with ripe fruit characters and considerable complexity. It needs time; open 2001.
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

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