Dazzling, pristine green tinged straw. Distinctive lifted fresh Sauvignon fruit purity, aromas of fragrant gooseberries, herbaceous Thai basil and just cut green grass as well as complex hints ... High impact and mouth-filling with more zingy gooseberry fruit and fresh layers of mineral like flavour in the middle palate before a long zesty citrus tinged juicy fruit finish.

Michael Cooper
 Looking for 'texture, rather than rich aromatics', winemaker James Healy and viticulturist Ivan Sutherland fermented and lees-aged their 2013 vintage (5*) Sauvignon Blanc for 18 months in seasoned French oak casks. Hand-harvested in the Dog Point Vineyard (for which 'Section 94' was the original survey title), at the confluence of the Brancott and Omaka valleys, and fermented with indigenous yeasts, it is light lemon/green, with a complex bouquet. Mouthfilling and sweet-fruited, it is poised and youthful, with lively acidity and concentrated, multi-faceted flavours, showing lovely depth and harmony. It's still developing, but already delicious. 
Arguably the best yet. -  Buyers Guide 2015, NZ, May 2015

Colour: Pale green/straw.
Aroma: The wine opens with pea shell, flint and passionfruit with an underlying mealy richness. There is a floral lift with balanced nutty oak in support.
Palate: Full, firm and long with creamy-mineral texture. Herbaceous flavours dominate with pea shell, nettle and grass, along with underlying passionfruit and blackcurrant. There is a nutty/oatmeal complexity from barrel fermentation and time on yeast lees. A restrained style with purity and complexity.

Wild yeast-fermented in French barriques and aged on lees for 12 months. It offers a rare combination of elegance and complexity, the latter achieved without any funky/reductive characters, the former with a combination of citrus, white flower and tropical flavours. Still cruising.
Rating: 97 Points; Drink by: 2017; Price: $40.00; Date Tasted: Sept 2015; Alcohol: 12%; Top 100 Wines of 2015 - James Halliday; Weekend Australian

Some old French oak, wild yeast, time on lees, funk. Not your usual NZ sauvignon blanc. Excellent intensity. A tonne of wild character. Gravel, tropical fruit, sweat, earth, thistles, orange peels, sulphur. Has a slippery smooth coating to it, but pulpy passionfruity acidity refuses to be calmed. So intense it almost hurts. Excellent lingering finish. Armed and dangerous style of sauvignon blanc. In-your-face but remarkable quality. Rated : 94 Points WInefront.com.au

This wine, a modern type of French sauvignon, has intense varietal personality, suggesting tropical fruits, blackcurrants, grass and minerals. It tastes forward and fruity, refreshing and clean. Ralph Kyte-Powell

It’s cracking value. ... Tropical fruits and hay. Acidity gets a little stringy on the finish but it’s bright, flavoursome and different-enough to make you want to reach for more. Compelling in its category. Winefront.com.au

Brilliantly clear, the pale straw colour signifies how perfect our timing was. Pure Adelaide Hills aromatics leap out of the glass showing fresh cut grass characters, honeysuckle, jasmine and underlying tropical passionfruit. The journey along the palate is wondrously complex and fills the mouth with crisp melon, gooseberry and nettle, all the while maintaining a vibrant, zesty balance with Longview's hallmark of gentle refreshing acidity.

Rating 96 points James Halliday's wine tasting note
Handpicked, pressed straight to barrel, wild yeast fermented in French oak (25% new), partial mlf, not fined or filtered. Gleaming straw green; follows in the footsteps of the two prior vintages, lifting sauvignon blanc way out of the ruck, yielding nothing to the Adelaide Hills or Margaret River, demanding you drink it without moderation; it is at once luscious, yet fine, filling the senses with its array of perfectly ripened and formed fruit, its sauvignon blanc DNA largely irrelevant. Shades of Didier Dageneau. 96 points James Halliday