5 Stars - Yvonne Lorkin
"I didn’t have to even put this superstar chardonnay in my mouth to know that it was going to be one of the greatest chardonnay experiences I’d ever have. The aromas that erupted from the glass were a swoon-inducing smorgasbord of smoky, grilled grapefruit and stonefruits, nutty nougat notes, caramelised, toasty oak and buttered crumpets dusted in cinnamon.  If that wasn’t a lot to imagine, strap in because once you do actually get around to sipping this wine, it unleashes all kinds of crazy-gorgeous flavour on the palate. Think punchy, roast peach, popcorn, almond meal, flinty minerality and creamy, rockmelon-like magic. Clayvin is not only New Zealand’s most famous, organic vineyard, it’s also one of the first, close-planted, hillside sites in the country, with a density of 5,300 vines per hectare. To give you some idea of how rare that is, it’s much more common in this country to plant only around 2000 vines per hectare.  Matured in 1000-litre oak Fuder’s imported by the Giesen’s for their flagship wines, the oak intensity is smoothed out, softened and sews together beautifully with the fruit concentration. If I were to go Spinal Tap on it, I’d give this 6 stars out of 5."

95/100 - Cameron Douglas MS
"Smoky, toasty, cashew nut and baked yellow stone fruit, baking spices and complexity from some bottle-age and excellent pure fruit source. On the palate - silky almost creamy in texture, flavours of white fleshed fruits and citrus, red apple and baking spices with a light toasty wood layer. Medium acidity, call it full-bodied with a focused and lengthy complex finish. Well made and ready to enjoy from today and through 2024++."

Selectively hand-picked to ensure the ‘harvest window’ for each sub-block was spot on and the fruit arrived at the winery in optimum condition. PRESSING/ FERMENTATION Whole bunch pressed with the free run juice settled and transferred to oak. Wild yeast starter creating a warm natural fermentation. Fermentation in 1000 litre German Oak ‘Fuder’ barrels, rested on lees for 11 months prior to racking, wine underwent 100% malolactic fermentation. Matured in oak for 10 months. Typical Marlborough planting of 2000 - 2,500 vines per hectare. This density creates natural competition among the vines, reducing vigour, promoting root structure and intensity of flavour.





New Zealand




Sauvignon Blanc


Crisp, Dry Whites


Andrew Blake





Bottle size:










Food Match:

Shelfish and salads


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