Yvonne Lorkin: Marlborough wine takes country by storm (+sips to try)

Yvonne Lorkin talks wines for the week.

In 1985 about this time, I was sitting in a movie theatre watching Michael J Fox as Marty McFly travelled via his silver DeLorean 30 years into the future, to 2015.

It was 1985 when our family moved from Takapau to the big smoke of Hastings, and I got to go to a school where they had a canteen. A canteen! Where you could buy iceblocks and K-bars at lunchtime! Crazy times.

The year was also one of grand ideas and great discoveries. Pictionary and the Nintendo console were invented, Guns 'N Roses and Crowded House were formed and the wreck of the Titanic was found, as well as a huge hole in the ozone layer.

But what the world wasn't aware of, was that way over in the tiny, sheep-infested archipelago that is Aotearoa, the very first bottles of Cloudy Bay Sauvignon Blanc were sneakily being packed up and shipped out of their Marlborough winery to shop shelves around the land.

Marlborough, where it was all about sheep farming, orchards and garlic, right? Well, as soon as those bottles of 1985 Cloudy Bay Sauvignon Blanc found themselves in front of international wine critics, with ahead-of-their-time stylishly cool labels, masses of passionfruit, crushed herbs and crunchy capsicum characters, they were suitably stunned.

Our winescape would never be the same. Marlborough had to ready itself for rockstardom, and every October 1 since then, fans around the globe have clamoured to get their fix.

Cloudy Bay Marlborough Sauvignon Blanc 2015, $35

If you close your eyes and someone pours this into a glass, there's no way you could mistake the "Marlboroughness" of it. Soft, grassy goodness, sweet basil, red capsicum, sugar-snap pea and lemongrass saturate the nose and osmose through onto the palate.

This 2015 vintage is softer than previous vintages, but classic herbaceous flavours and juicy tropical textures will develop in the bottle over the coming year.

Put spring sparkle in your glass

There's something about the onset of spring that sparks the desire for something, well, sparkling.

Mimi Sparkling Pink, $13.99

Aromas of delicate strawberry shortcake and cranberry cashew trail mix lead the way to soft cherry, bread crust and biscuit flavours. It is fresh, smooth and lengthy and the mind boggles as to how they make this wine at such a low price? Serve chilled and with salmon blinis. Widely available.

Georges Michel Methode Traditionelle Blanc de Blancs NV, $25

If you're new to the whole idea of sparkling sauvignon blanc - or if you've found many to be too sweet, then fret not, because Georges Michel is here to help. This is a blend of semillon and sauvignon blanc that's scented with cut grass, a lick of passionfruit and soft smoky notes. Clean, delicate, herbaceous and nicely balanced. georgesmichel.com

Dunes & Greene Chardonnay Pinot Noir NV, $19

A creamy, peach and lemony sparkler from Angaston in South Australia crafted by winemaker Teresa Heuzenroeder that will please the crowds if served super-chilled. There's a hint of musky spice on the finish, which I think would make it a winner with soft, creamy cheeses. liquormart.co.nz