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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
The wine is pale straw in color with green highlights. Aromas of
ripe, red capsicum and gooseberry dominate with tropical
pineapple and grapefruit notes apparent. This wine displays full
fruit intensity. The ripe capsicum and gooseberry flavors with
hints of pungency sit well with the supporting tropical fruit
flavors. A well-balanced wine showing the lively, crisp acidity
associated with this style.
"A plump sauvignon with clean varietal flavors of litchi and kiwi, this finishes clean, green and smoky. It's a tight and refreshing wine, probably best with another six months of bottle developement."
Wine & Spirits
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...Read More About Brancott
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;...Read More About Marlborough
One of the most distinctive grapes, Sauvignon Blanc is a highly aromatic variety
that does well in both the old and new world. From the Loire
Valley of France to Marlborough
in New Zealand, Sauvignon Blanc has found many regions that bring out its unique
and delicious flavors.
Sauvignon Blanc's home...Read More About Sauvignon Blanc
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