100% skin-fermented Sauvignon Blanc with a deep gold colour. There's a complex nose of stone fruit, citrus and cut-grass, which follows through to the palate with dried apricots and sweet spice. The skin contact gives a lovely creamy texture and makes it a wonderfully food-friendly wine. A very different style of wine that has been hugely popular at our tastings this year.
90 Points - The Wine Gang, 'Well this is a bit different. Bottled under a beer bottle-style crown cap, it's low sulphur, certified organic (in conversion to biodynamic) and made with full skin contact. A relatively deep yellow/green colour and lightly nutty, lightly oxidised character showing a touch of yeastiness, with the more orthodox Sauvignon flavours coming through, punchy and tinged with tropicalty on the palate, and a fine, natural, unforced freshness and acid punch to the finish. A very interesting take on Kiwi Sauvignon, but this supernatural is not too scary.' August 2016 (2014 vintage)
16.5/20 - Jancis Robinson MW, 'Skin fermented and crown capped - definitely out of the ordinary. From a hillside vineyard long farmed organically for which proximity to Te Mata Coleraine is claimed. This could hardly be more different from most NZ Sauvignon Blanc. Two weeks on the skins, no residual sugar but it tastes almost sweet because the acidity is relatively low. Precise and crystal clear. Some green vegy character. Relatively low acid but with great breadth and interest. Masses of fun. Not overpriced and chock full of character.' JancisRobinson.com, February 2017 (2014 vintage)
Wine of the Week - Simon Woolf 'One of the most delicious bottles I’ve happened across this year. Or any year. Green Glow 2015 was wild fermented on the skins for roughly 3 weeks, before an extended stay on the lees, and bottling without filtration or fining. It’s upfront but beautiful, and so damn ripe on the nose. The aromas span mango, papaya, dried apricot, citrus fruit and toffee-apple. I could go on. In the mouth, it’s the texture that grabs the attention – velvety, smooth and caressing with just a tiny prickle of tannins. It could easily be too big, too boisterous, over ripe. All the things I love to hate about “The New World”. But there’s a seam of lemony acids and a lick of minerals that reins everything in. And then the finish – so long, so silken, so fine. I knocked back two glasses while writing this, pretending I was tasting it. But the truth is I’m outright drinking, and it seems to get better and more complex with every greedy slurp. And… the label glows in the dark. You can’t say that about Puligny Montrachet now can you?' TheMorningClaret.com, June 2017 (2015 vintage)
The Supernatural Wine Co.
Using organic and now biodynamic methods, this cutting edge estate on chalky north facing hillsides that overlook Hawles Bay is, as you might expect, also an exponent of 'natural' wines. Focussing on dry, aromatic and skin fermented white wines, their production is small, yet with geat ambition to produce the very highest quality. Talented winemakers Hayden Penny, and Gabrielle Simmers, together with owner Greg Collinge are creating a special range here on the high slopes above Hawkes Bay. The 'Spook Light' (skin fermented Pinot Gris) wine is allocated in very small quantity only, not listed here, please ask us if you are interested.