Elmars

9.0

During my stay in Barbados, I had the pleasure of dining at “lobster alive,” where I savored a delightful wine pairing. The crisp and slightly acidic nature of the wine perfectly complemented the grilled lobster, creating an exceptional dining experience. — 2 months ago

Maryam

9.0

Lime, nectarine, orange blossom. Juicy and medium bodied — 3 years ago

Gee W

10

Absolutely delicious, very slight sweetness to it. Would buy again — 3 years ago

Sam Lee

9.1

Tonight we have homemade potato fries with five dippers and Chris loving it so much
Different dipper flourish the fries flavors enhancingly and plays a key part pairing with this Pinot Gris and our sided whites Sauvignon Blanc also from Marlborough
🗺
Honeysuckle aromatic orange blossoms 🌻
Pear and apple bee 🌈 — 6 years ago

Shawn Thompson

8.9

Very aromatic and perfumy. The nose is light with tropical fruit and floral accents. Lighter palate, zippy with strawberry and jolly rancher watermelon flavours. We paired it with grilled salmon and veg summer bbq style. — 6 months ago

Randy Fuller

9.3

This pale wine shows mineral and herbal qualities on the nose. The wine smells much grassier than the previous two New Zealand SBs I sampled (Babich and Greywacke). The palate shows a boatload of citrus minerality, too, with a racy acidity. Crustaceans and mollosks are welcome here. — 2 years ago

Debbie Bouma

9.2

The real NZ taste you can recognise. Soft in the mouth and fruity. Perfect for sunny weather — 5 years ago

Mark S.

8.9

Yellow. Oak, woody. Citrus. Honey. Minerals, salty. Rich, vanilla. Lemon. Feel sea and cool climate. Slight bitterness, iron. Babich Wines Irongate Gimblett Gravels Chardonnay 22 @4950, Umem, 250316-250517 — 10 months ago

Irina Georgieva

8.9

I love New Zealand’s wine, their strong taste and aroma, almost no aftertaste, especially if compared to French or Italian good Sauvignon blanc. — a year ago

Jason Brater

9.2

Round fruit forward with cherry, red raspberry, and a touch of plum. Just when you think it’s gonna be a fruit bomb, it Fades into an acid and cocoa powder punch. Then the tannins wash over you. And it finishes with a nice Italian herbal kick w some oak. — 4 years ago

with Heather