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A well-balanced, reserve quality wine with intense, full flavors and a fresh, crisp
acidity balancing the sweetness of ripe fruit.
Color: Light straw with green highlights.
Aromas: Dominated by ripe gooseberry and passion fruit notes with underlying green
Palate: The palate shows a rich concentration and pure Marlborough Sauvignon Blanc
characters. The fresh capsicum notes are complemented by an oily texture, tantalizing
mineral and pink grapefruit flavors with a crisp acidity.
Food pairings: Rich, creamy vegetable or seafood soups. Panfried
prawns or scallops with fresh herbs (tarragon, chives, chervil, basil) or creamherb
sauces. Green vegetable and cheese-based quiches or marinated goat's cheese
with herbs and mustard would also work well.
Cellaring: Best consumed while young when the zingy freshness is dominant,
although the wine will develop further complexity if cellared for additional 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...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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