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.
Millar Road comprises both guest accommodation and a wine producing estate in the hills above Haumoana overlooking the Pacific Ocean in Hawke's Bay, New Zealand. It provides stylish accommodation as well as crafting certified organic, naturally vinified wines from its own vineyards. Produced under the banner of their subsidiary The Supernatural Wine Company these wines are low sulphur with some being skin-fermented white wines, all sourced from their north-facing hillside estate in Hawke's Bay on New Zealand's North Island.
Their philosophy centres on great terroir and traditional ways of working, the aim being to make all wines as naturally as possible. The use of indigenous yeast from their own vineyard for fermentation as well as ensuring that they add nothing to the wines other than a little sulphur prior to bottling results in wines of pure, vibrant character. The focus is on producing dry aromatic and skin-fermented white wines in a very clean and direct style. Their vineyard at Millar Road has proven pedigree being in proximity to and on similar soils, slope and aspect as Te Mata's Coleraine vineyard, one of New Zealand’s most accoladed sites. Bearing in mind that more than 90% of New Zealand’s vineyards are on flat land with alluvial gravel soils, this soil and site produces very distinctive wines in a New Zealand context. The site is a standout location for viticulture being situated on a north-facing hillside with slopes up to 30 degrees. Soils are lime-rich clay with volcanic influence. In total the estate encompasses just under 20 hectares, with just 9 hectares planted to vines – 8 hectares of Sauvignon Blanc and almost 1 hectare of Pinot Gris (approximately 1,800 vines only!). All were planted in 2004 and 2005. The company gained full organic certification with BioGro New Zealand in March 2015 and commenced biodynamic farming practices in 2015.