Featured Reviews




Kuru Kuru and Tarras Vineyards Marlborough Sauvignon Blanc 2017

09 March,2018

‘Kuru Kuru’ and ‘Joss Bay’ and ‘Tarras Vineyards’ are the brands of Hayden Johnston who offers wines from Marlborough and Central Otago. Returning home from the U.K. to Central Otago, Hayden set up ‘The Canyon’ vineyard in Bendigo near Tarras in 2002. The vineyard was planted to Pinot Noir clones 115, 667, 5 and 777, yielding its first wine in 2008. The Tarras Vineyard ‘The Canyon’ Pinot Noir is the flagship and has won a number of top awards. Hayden makes the wine at Alexandra Vineyards, where he works with Antony Worch. At present, Hayden is building a cellar door and restaurant facility in Bendigo.

Hayden’s Marlborough Sauvignon Blanc is made by a highly respected winemaker in Blenheim at a contracted facility with Hayden Antony and Renan working through blending trials in Alexandra. The Sauvignon Blanc wines provide balance to Hayden’s portfolio, which is crucial particularly in exports. Here, I review the new 2017 Kuru Kuru and Tarras Vineyards Marlborough Sauvignon Blancs. www.kurukuru.co.nz www.tarrasvineyards.co.nz

FEATURED WINES IN THIS REVIEW



Kuru Kuru Marlborough Sauvignon Blanc 2017

Sauvignon Blanc from New Zealand – Marlborough

17.5/20

Bright, very pale straw colour with slight green hues, near colourless on the rim. The nose is very fresh and elegant in proportion, with intense, fragrant aromas of white stonefruits and white florals, fresh herbs and subtle notes of nettles, cut-grass and green capsicums. This has finesse and clarity. Dry to taste and medium-bodied, the palate has vibrant and lively, refreshingly sweet fruit flavours of gooseberries, passionfruit and notes of cut-grass and nettles, with fresh herb elements. The palate has lusciousness and is smooth-flowing with crisp, lacy acidity providing plenty of energy and tension. The wine has good linearity, carrying to a finely concentrated, long lingering finish. This is a rich and vibrantly fruited Sauvignon Blanc with gooseberry, nettle and herb flavours with brisk acidity and good linearity. Match with shellfish and serve with salads and vegetables over the next 2 years. Fruit from the Awatere Valley cool-fermented to 13.0% alc. and approx. 2 g/L RS. 17.5/20 Mar 2018 RRP $21.95

Tarras Vineyards Marlborough Sauvignon Blanc 2017

Sauvignon Blanc from New Zealand – Marlborough

18/20

Bright, pale straw-yellow colour with green hues, lighter edged. The nose is softly full with fresh aromas of passionfruit and blackcurrant leaf, entwined with nettle notes and lifted white florals, unfolding mineral nuances. The fruit has richness with some pungency. Dry to taste and medium-bodied, the palate has a gently fresh mouthfeel with intertwined flavours of blackcurrant leaf, passionfruit and fresh herbs, and a little snow pea and nettle nuances. The fruit forms a fine, taut heart with a little phenolic and fruit extract textures providing a positive line. The palate is enlivened by thirst-quenching acidity and the wine carries to an elegant, sustained finish. This is a fresh and gently mouthfilling Sauvignon Blanc with currant and passionfruit flavours with lifted herb notes on a palate with a tight core and mouthwatering acidity. Serve with Pacific Rim fare over the next 2 years. Fruit from the Awatere Valley with A Wairau Valley component, cool-fermented to 13.0% alc. and approx. 2 g/L RS. 18.0/20 Mar 2018 RRP $23.95

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