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2015 Sauvignon Blanc SV5182


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This is our inaugural release of a Sauvignon Blanc under our SV5182 designation. We feel that this barrel fermented SV Sauvignon Blanc showcases the best expression of our site here at Te Whare Ra and the stellar quality of the 2015 vintage in Marlborough. This wine is the culmination of a 5 year project we have been pursuing with Sauvignon Blanc from our home block. This wine is all about fruit purity and texture which is achieved with low crops, meticulous canopy management and lots of attention to detail with fruit selection.

The focus was making a wine which has great texture and fleshiness and which is characterised by lots of layers and complexity with notes of ripe tropical notes with stonefruit and citrus with a lovely line of ripe minerality.

Tasting Notes

Our 2015 release shows distinctive Awatere characters of elderflower, guava, white currant, lemongrass and passionfruit coupled with lovely ripe tropicals and hints of basil and lime from the Wairau components. These follow through to the palate – which is fine and soft with vibrant fleshy fruit and great texture balanced by a ripe, juicy acidity and lingering minerality.


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Nick Stock – 94 points
A benchmark for barrel-fermented Marlborough Sauvignon Blanc. This gathers subtle aromatic and palate complexity and takes nothing away from the strong, pure lime and green passion fruit that underpins the wine. Striking purity.

Cameron Douglas – 94 points
Quite pungent at first then a fragrant and complex layer of messages about wild white flowers, honeysuckle and heriloom citrus fruits; then of course some of the more typical Marlborough SB characters kick in with pink grapefruit and some tropical/red apple suggestions. On the palate – urgent, fresh, crisp and dry; loaded with flavours that reflect the nose, some softer herb notes, high acidity, vibrant texture, great balance and length. Drink now and through 2025 – this wine will age well.

Bob Campbell – 92 points
A rich, textural sauvignon blanc, with extra weight and complexity achieved by barrel-fermenting 75% of the juice. Capsicum, melon and passionfruit flavours, with a seasoning of nutty oak and yeast lees character and a subtle struck flint reductive character.

Sam Kim – 95 points
A magnificent rendition of the variety; home-grown, low-cropped grapes were hand picked and hand sorted, and fermented predominantly in large seasoned oak vats, then matured on fine lees. The wine is subtle yet persistent, elegant yet powerful, exhibiting engaging aromas of white stone fruit, lemon peel, sweet basil, hay and a hint of oatmeal on the nose. The palate is concentrated and focused, and offers layers of fine texture and silky mouthfeel, brilliantly framed by seamlessly integrated acidity, leading to an extremely long, sustained finish. This is one of those rare sauvignons that can be cellared, and will improve with bottle age, gaining weight, texture and complexity. At its best: now to 2025

Raymond Chan – 4 stars
Bright, pale straw-yellow colour with slight green hues, very light on the rim. This has a very finely proportioned and presented nose with elegantly concentrated aromas of green stonefruits, greengages and gooseberries, along with piquant, aromatic herbal elements. The nose has stylish intensity and penetration, unveiling hints of tropical fruits, smoke and steely minerals. Dry to taste and medium-bodied, this has a tightly bound core of greengages, green stonefruits and gooseberries, the fruit lifted by aromatic herbs and white florals, and detailed by flint, smoke and mineral nuances. The mouthfeel is refined and poised with fresh, lacy acidity and a very fine textural thread providing a guiding line, leading to an elegant, lingering finish of green stonefruits and minerals. This is an elegant and tightly bound, oak-influenced Sauvignon Blanc with green stonefruit, herb and mineral flavours on a poised and refined palate. Serve with herb-marinated seafood and poultry dishes and Mediterranean fare.

Mike Bennie – 94 points
This is the ‘fume style’ with some 75% barrel fermented. “The fruit has to be grown differently, has to be thoughtful, different canopy management for a different spectrum of fruit, and also lower volume off vine. It’s almost ‘acoustic’ sauvignon blanc, not electric and noisy/shouty”, offers Anna Flowerday.
Vibrant perfume shows sweet citrus, blackcurrant, faint green herb and a waft of almond. There’s more of those things in the flavour profile, it’s surprisingly tight, though the almond-nuttiness is more pronounced here and layers in more character. Quite powerful too, though you’d also say, surprisingly, restrained. Nicely done.

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