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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 Giesen Estate Sauvignon Blanc 2012 is pale yellow in color with green hues. There are strong aromas of grapefruit, gooseberry and crushed herbs with a delicate mix of tomato and blackcurrant leaf. The palate has wonderful vibrancy and fruit weight, perfectly balanced with crisp and clean acidity culminating in a lengthy finish.
Established in 1981, the Giesen Wine Estate comprises some 75 acres at Burnham, just south of Christchurch. In Marlborough 360 acres are now in production. The Giesen Wine Estate is a family affair. The three brothers, Theo, Alex and Marcel run the winery that has grown into an export oriented business.
Low yielding grape vines grown in a cool climate is what makes Giesen wine...Read More About Giesen
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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