A wine that's consistently a match for all but the very best (and much more expensive) wines of Pessac-Léognan, this deftly oaked Marlborough Sauvignon ages brilliantly too. Leesy, rich yet beautifully balanced, it combines flavours of vanilla spice, gooseberry fool, lanolin and vivid acidity. One of the region's very best expressions of the grape.
£21, 13.5%, The Wine Society
Not as well known as the Dog Point Sauvignon Blanc releases, but every bit as good in my opinion, this is frequently among my favourite South Island Chardonnays. Toasty, savoury and enticing, it has citrus and beeswax notes supported by fresh, palate cleasning acidity and a nutty finish. Just starting to develop bottle-aged complexity.
Classic modern, dry Marlborough Sauvignon Blanc from two of the masters of the region, James Healy and Ivan Sutherland, showing notes of lemon grass, passion fruit and fresh sweat (more appealing than it sounds, honest). Nettley, zingy acidity, plenty of focus and a long, refreshing finish. My kind of Kiwi white.
£13.50, 13%, The Wine Society
There's always something of a rush to list and sell the new vintage of Marlborough Sauvignon Blanc, so it's good to see a winery (and a retailer in the shape of the Wine Society) that takes a more relaxed approach to vintages, selling wines with a bit of bottle age. Tangy, savoury and dry, this is a complex, flinty, well balanced white with no oak, allowing the quince, greengage and gooseberry fruit to shine.
£35, 14%, From the winery
Consistently one of New Zealand's best Chardonnays, this is a rich, leesy, barrel-fermented style that treads the line (successfully, I might add) between opulence and pithy freshness. Citrus, oatmeal and honeyed notes are complemented by subtle vanilla sweetness and lovely, understated concentration.
£29, 13.5%, Available from the winery
Pinots from the clays of Moutere always remind me of the wines of Pommard in Burgundy. They are rich, bold, even slightly sturdy wines that are textured, a little gruff even, and extremely impressive. Structured and concentrated, this is savouery, spicy and intense, with notes of incense and sweet summer berries, supported by tannins.
£21, 13.5%, Available from the winery
Neudorf makes some of the most characterful Chardonnays in New Zealand. This is their unoaked, Kiwi-meets-Chablis style that sess no oak, but seven months on lees to pick up some extra texture and weight. Supple and fruity, with notes of white peach and pear, taut acidity and a long, satisfying finish.
£14.99, 13, New Zealand House of Wine; The New Zealand Cellar
Kevin Judd is arguably the most famous exponent of Sauvignon Blanc on the planet, thanks to his work at Cloudy Bay and subsequently at his own Marlborough winery, Greywacke. He certainly knows how to invest the variety with considerable complexity, using wild yeasts to add extra nuances to the exotic lime, gooseberry and stone fruit flavours. Long and very satisfying.
Bold, inky and dark, with aromas of clove spice and hot stones, this is a rich, complex Syrah from the Gimblett Gravels, packed with stony complexity, firm tannins, refreshing acidity and brooding blackberry fruit. Why don't more people plant Syrah in New Zealand?
An impressive, four-way blend of mostly Cabernet Sauvignon, assisted by Merlot, Cabernet Franc and a dash of Petit Verdot, that nods towards the Médoc as much as its native New World. Floral, refined and well balanced with stylish, savoury oak, a solid backbone of tannin and a tangy, refreshing finish. A wien that slides over the tongue.