This has all the complexity seen in great white wines with plenty of savory influence. Grilled nuts adorn biscuity and flinty lemon and grapefruit pith. The palate has punchy dried-peach and lemon flavors, as well as an appealing, very succulent and carefully layered texture.
94 points, jamessuckling.com (December 2018)
Perky perfume of green herbs, gooseberry, passionfruit, citrus. Zingy in the palate and almost feels riesling racy. Nice kind of feel. Some cracked honeycomb notes chime in faintly. It’s got a fair bit going on and still holds great freshness. Intriguing.
93 points, The Wine Front (September 2018)
Kevin Judd's 2016 Wild Sauvignon features toasty accents to it layers of ripe nectarine and pineapple. It's medium-bodied, reasonably rich and textured on the palate, then it weakens a bit on the finish. Stronger vintages can age up to a decade or more, but I'd suggest drinking this by 2023.
91 points, Wine Advocate (March 2019)
A richer and more textural wine than the regular sauvignon blanc label, with an artful influence of struck flint reductive character adding extra interest and complexity. It's easy to see how this stylish wine can attract a cult following.
95 points, The Real Review (May 2019)
MarlboroughArguably New Zealand’s most famous wine region owing to international demand for Sauvignon Blanc, Marlborough is also the largest wine producing region in the country, comprising 79% of New Zealand’s total wine production. Modern winemaking commenced in Marlborough in the 1970s and from tiny beginnings, the vineyard area has rapidly expanded now encompassing 23,600 hectares. Marlborough is located on the east coast of the South Island, with mountains to the west creating a rain shadow, making it one of the driest and sunniest regions in New Zealand. There are three sub regions in Marlborough, the largest being the Wairau Valley, where most plantings are concentrated on free draining alluvial soils. Viticulture has also spread to the cooler Awatere Valley, also on free draining stony loams and vineyards are also situated in the cooler southern valleys with its silt, gravel and clay soils. The soils across all three regions all have relatively low fertility to help curb the vigour of Sauvignon Blanc vines that dominate Marlborough. Although the region built its reputation on crisp, distinctively pungent unoaked Sauvignon Blanc, there is an increasing trend towards more complex barrel-ferment styles. Light-bodied, fruit driven Pinot Noir is also successful.