Produced from 100% Sauvignon Blanc, the 2013 Te Ahu offers pronounced notes of lemon curd, honey drizzled peaches and cedar with hints of struck match, musk perfume and dried apricots. Medium-bodied, the palate packs in the cedar-kissed citrus fruit flavors with plenty of savory and honey goodness in the long, long finish.

A barrel-fermented Sauvignon Blanc produced with indigenous yeast, the 2011 Te Ahu gives a profoundly scented nose of pink grapefruit, green guava and pineapple over hints of struck match, meal, cedar and baker’s yeast. Medium-bodied, rich and packed with tropical fruit and toasty, yeasty flavors, it has a lovely line of acid lending support through the long finish. Drink it now to 2017+.

The 2010 Te Ahu is an oak aged Sauvignon Blanc offering pronounced notes of cedar, pineapple, pink grapefruit and lanolin with hints of lemon curd and chopped almonds. Medium bodied, it fills the mouth with citrus and toasty flavors with refreshing acidity and a long finish. Drinking now, it should keep through 2014. TerraVin does not currently have a USA importer.

The 2009 Te Ahu is 100% Sauvignon Blanc. Only free run juice is used, barrel fermented in 500L French puncheons, about 60% new, with wild yeast. It gives pronounced notes of warm lemon, passion fruit, lime leaf and touches of ginger and coriander seed. Rich, full bodied with a nice satiny texture it has a good backbone of crisp acid and a long finish. Approachable now, it should develop and cellar to 2015+. Mike and Jo Eaton have staked-out and planted a very impressive hillside vineyard in the Omaka Valley, focused mainly at producing high quality Marlborough Pinot Noir, though they also have the magic touch when it comes to Sauvignon and Merlot of all things. Winemaking is hands-off here, with a focus on the immaculately tended, hand nurtured vineyards.Importer: Sober Imports, New York, NY; tel. (914) 715-1243