Andrew Jefford: Perhaps the most silvery wine in the tasting so far (and we’re over halfway). No one can do grassiness like New Zealand can, and the aromas of this wine will bring a smile to the faces of lawn-mowing folk everywhere. It’s subtle, too, though—teased toward hay (which, for me, having smelled the Derbyshire Peak District hills in June, is as sublime as grassiness can get). On the palate, it is crisper than most of its New Zealand peers (crispness is difficult with low-latitude, intensely solar levels of ripeness and sweetness), with very edgy acidity, almost brittle: high-impact. Skillfully made Sauvignon Blanc 14.5

Andreas Larsson: Intense and generous nose, with hints of gooseberries, melon, and elderflower. This example is showing a slight hint of bitterness and citrus peel on the palate; a rather high, youthful acidity, and medium length 11.5

Stephan Reinhardt: Pale color. The nose is discreet but quite sweet due to long contact with the lees and perhaps some percentages of oak. On the palate, quite sweet again in the first attack, then the crisp or piquant acidity takes over, whereas the final is quite mineral. Three wines in one? I find the total quite aggressive at the moment but hope the wine gets better balanced with bottle age 15