Hunter’s Kaho Roa Marlborough Sauvignon Blanc 750mL

Established by Irishman, the late Ernie Hunter in 1979, Hunter’s is one of New Zealand’s best-known wineries and a recognised pioneer of the Marlborough wine industry. Led by the ‘First Lady’ of New Zealand wine, Jane Hunter, CNZM, OBE, Hunter’s have a reputation for consistently producing the highest quality wines year after year.

Through Jane’s determination, the talent of Chief Winemaker, James Macdonald and the dedication of General Manager Peter Macdonald; Hunter’s classically styled, elegant wines continue to accumulate awards and credibility around the globe. Hunter’s produce a comprehensive range of wines including bottle fermented sparkling wine MiruMiru (Maori for Bubbles), from their Sustainable Wine Growing New Zealand accredited winery and vineyards.

“Kaho Roa” translates to “oak aged” in Maori, New Zealand’s native language.

Continuing with the tradition of fermenting in older oak barrels, the fresh vibrant characters of the Sauvignon Blanc integrate with the French oak beautifully to produce white peach and lime aromas with hints of passionfruit and a grassy edge.

The palette is rich and full of body but balanced with the classic Marlborough acidity that we have all come to know and love. Subtler oak notes present themselves here along with the riper fruit flavour to give the wine interest and complexity. A great food wine, the 2017 vintage will continue to develop in character for many years to come.

Awards

94 POINTS / 5 Stars – Sam Kim, Wine Orbit 2018

91 POINTS – Bob Campbell

“Made from a selection of the ripest sauvignon grapes, which are then barrel fermented and aged for six months in aged French oak barrels.  A rich and textural wine with nutty oak, root ginger, toast, brioche, citrus and capsicum flavours, with a suggestion of tropical fruit.”

4 ½ STARS – Yvonne Lorkin

“Sourced from the clay-rich soils of their Omaka vineyard, the fruit for the sauvignon was crushed and the cloudy, high-solids juice poured directly into old French oak puncheons for a wild yeast (spontaneous) fermentation.  The wine was then aged on its lees for six months before bottling, which injects a creamy-softness to the tight herbaceous lines, smoke and struck match notes.  Lemongrass, grilled capsicum and peapod characters make this so much more than just a sauvignon.  Love it.”