The 2021 Envoy Sauvignon Blanc Johnson Vineyard is incredibly aromatic, with crushed rocks, citrus pith, layers of kiwi fruit and green apples. On the palate, the wine is concentrated and powerful. There are hints of compost/mulch here too. The Waihopai Valley vineyard where this fruit comes from is largely on alluvial silt/loam and the density that it lends to the fruit is on show. Handpicked, whole bunch pressed, fermented and matured in French oak. 13.5% alcohol, sealed under screw cap.

A rocking example of the barrel-fermented style that is opening eyes in Marlborough and beyond, the 2015 Envoy Sauvignon Blanc Johnson Vineyard was made and remained in seasoned oak for up to ten months. It's got a patina of pencil shavings as a result, some faintly herbal notes and a core of white grapefruit that drives through the lengthy finish. Unlike most Marlborough Sauvignon Blancs, it should keep well for up to 7 years from the vintage.

The 2014 Envoy Johnson Vineyard Sauvignon Blanc has a lovely nose of honeyed peaches, musk perfume, cedar and beeswax with a waft of orange blossoms. It fills the medium-bodied palate with tons of perfumed stone fruit flavors supported by lively acidity and finishing with plenty of layers in the long finish. This is a great example of the relatively new, barrel-fermented styles built for moderate aging potential (4-6 years).

The 2013 Envoy Johnson Vineyard Dry Sauvignon Blanc is 100% barrel fermented (in 55% new oak) and offers a pretty white peach, lemon curd and pink grapefruit nose with a hint of blackcurrant. Some cedar and gentle herbal notes come through on the palate with lively acid to inject freshness to the concentrated, medium-bodied nature. It finishes with wonderful length and a creaminess to the texture.

The 2012 Envoy Johnson Vineyard Dry Sauvignon Blanc offers more of a herbal character with a good core of preserved lemons, lime leaves and mandarin peel. Very tightly knit and tart in the mouth, the oak is poking though in the long, lively finish.