Ata Rangi Sauvignon Blanc Martinborough 2018

93 points and ‘Best Buy,’ Wine & Spirits: “[$25 list] Helen Masters makes this wine from a range of parcels in Martinborough, adding complexity to the blend with 15 percent of the lot fermented in contact with the skins (including five percent that ferments as whole bunches), 40 percent fermented in barrels, and everything fermented without sulfur or yeast additions. It’s from a different island than Marlborough sauvignon, and might as well be from a different planet, honeydew-melon rich and cucumber crisp. It buzzes with floral highlights and keeps delivering different wavelengths of spice while notes of white rose and soil add to its savory intensity. Tame it with Dungeness crab. (Apr 2020)”

92 points Joe Czerwinski (Wine Advocate): “The 2018 Raranga Sauvignon Blanc follows winemaker Helen Master’s recent trend of incorporating a small portion of skin-contact fermentation for increased texture/phenolics and exotic aromas. It’s a fine effort, offering up hints of red currants and pink grapefruit on the nose, ample weight and concentration on the creamy-textured palate and a long, tactile finish. Drink: 2019-2022. (Feb 2019)”