"This is essentially a reserve Sauvignon Blanc, and it is a bit better than the regular bottling. Tangy and lively, it has green melon, fig and citrus flavors, echoing beautifully on the vibrant finish." -Wine Spectator
This wine exhibits fresh bell pepper, gooseberry and stone fruit aromas coupled with hints of tropical fruit and a subtle oak spiciness. The palate confirms the same stone fruit exhibited on the nose with a perceived sweetness from the ripeness of the fruit. A rich wine balanced by fresh acidity with a mineral, flinty note followed by spicy, vanilla components contributed from the barrel aging. To best appreciate the vibrant fruit flavors of this wine drink it young, although, it will cellar well for up to four years.
The Brancott Winery opened in 1977, making it one of the oldest wineries in Marlborough. From producing one of the world's first grape tipping tanks, the winery has stayed true to its pioneering herigate and embraced innovation. It was one of the first to commercially plant Sauvignon Blanc in Marlborough in 1973, at the top of New Zealand's South Island and has been heavily instrumental in developing the region as one of the foremost viticultural regions for Sauvignon Blanc world-wide. At present, Brancott Estate continues to lead with its innovative winemaking approach and passionate commitment to excellence under the stewardship of chief winemaker, Patrick Materman.
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Sitting pretty on the northern tip of New Zealand's south island, Marlborough has become synonymous with New Zealand Sauvignon Blanc. As well it should be – Marlborough is the primary region for those delicious, citrusy, summer-lovin' wines with vibrant acidity and pungent, grassy, grapefruit flavors. Sauvignon Blanc is the main grape here; Chardonnay, Pinot Noir and Riesling are also made.
The region has well-drained alluvial loam soils, which are perfect for grape growing. The grapes receive a good deal of sunshine during the day, but recovers in the cool evenings. Marlborough's growing season is long, which helps foster the gradual, even ripening of the grapes. Not made for much aging, the Sauvignon Blancs of Marlborough are of the buy ‘em and drink ‘em class of wine. Expect little vintage variation here - quantity differs more than quality.
The country of New Zealand is about 1000 miles from the coast of Australia. It consists of two long islands, end to end, that are approximately the same length as California. Most of the country's climate is maritime due to the abundant coastline. The northern island is warmer and wetter, while the southern island is cooler and dryer. The most popular grapes of New Zealand are Sauvignon Blanc (made most famous by the bright, crisp wines coming out of Marlborough), Chardonnay and the ever-growing Pinot Noir.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.