(12.2% alcohol; from a stony vineyard next to the sea, planted in 2003; half fermented in older 500-liter oak puncheons and half in stainless steel; spent a full 11 months on its lees; this wine is not made every year): Bright, pale yellow. Underripe pineapple, grapefruit, lime and lemon zest on the nose, plus a hint of piquant green tropical fruits. Offers a pliant texture with bracing acidity but no hardness. A captivating, fine-grained fruit bomb that shows its oak element only in the texture of the wine. Finishes with sneaky length. An excellent example of New Zealand Sauvignon Blanc that's not from Marlborough.
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