2019 Ata Rangi Te Wa Sauvignon Blanc, Martinborough

Complex nose of lemon curd, citrus blossom and white peach with spicy aromatics reminiscent of cinnamon apple pie. The texture that the on-skins and barrel fermentation components bring shows itself in a suppleness creaminess, which mingles with lemon zest notes and a tangy finish.

From stony, alluvial gravels and partially fermented on skins and in barrels, this wine starts with a perfume of pineapple and guava, an underlay of green rind and lavender characters. As it warms, a more subtle, stony minerality floats to the fore. In the mouth it feels young and vibrant, with bright fruit, a slippery texture and rapier acidity. A round, pithy grapefruit finish closes things out. Still a baby, this should blossom in another few years and gain boatloads of complexity with time. Drink 2021–2030.

91 points Christina Pickard winemag.com