Matua Valley Sauvignon Blanc Paretai 2008
Sauvignon Blanc from Marlborough, New Zealand
The grapes were machine harvested in separate batches. At the winery the juice was separated from the skins on arrival. The skins were then pressed and the resulting juice re-blended with the free run juice. The juice was allowed to settle naturally for 48 hours before racking from gross lees. The juice was cool fermented in stainless steel with various selected yeast strains to enhance the pungent natural aroma. After fermentation the wines were left on lees prior to blending and bottling.
Pale straw with green hues, the nose is intense, with aromas of papaya and tropical fruits, interlaced and underpinned with crisp citrus and mineral notes. The palate is rich and full, an explosion of tropical fruits almost viscous in intensity, complexed by typical Marlborough "sweat" and minerality, all corralled into order by classical Marlborough acidity, lingering crisply on the finish.
Wine Spectator - "This jazzy white is generous with its grapefruit, pear and fresh herb aromas and flavors, mingling on the juicy, lively finish. Particularly distinctive for the balance of citrus and stone fruit, along with the harmonious finish. Drink now. Tasted twice, with consistent notes."
Matua Valley Winery
While Bill and Ross Spence were the sons of a winemaking father, but decided not to follow his winemaking path. They began in a ragged tin shed in West Auckland, in 1974. The wines they released from that first vintage immediately placed them amongst the leading group of innovative winemakers. Chardonnay and Gamay Teinturier were not common varieties in New Zealand at that time, and it was the first time Sauvignon Blanc had ever been produced, but they were committed to a new way.
Within a year the success of these wines was being noted. In 1975, the "Burgundy" won the first competition trophy for Matua Valley at the Royal Easter Show. A less publicized triumph was the impression the Sauvignon Blanc had made amongst the other winemakers, leading to the decision to include large quantities of this variety in the first vineyards to be planted in the now famous Marlborough region. In 1976 a new company, Matua Valley Wines Ltd was formed in partnership with another Auckland family, the Margans.
The new foundation allowed Matua Valley to put down more substantial roots, and in 1977, 25 hectares of land was purchased in the beautiful green Waikoukou Valley, 35 kilometers west of Auckland. A new winery was built on the crest of a low ridge overlooking the valley, and the first steps made towards landscaping gardens and establishing a visitors’ center were made. View all Matua Valley Wines
About MarlboroughView a map of Marlborough wineries (mahrl-bore-oh)
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.
Notable FactsThe 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.
About New ZealandThe 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.
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Alcohol By Volume GuideMost 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.
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