Maimai Sauvignon Blanc 2012
Sauvignon Blanc from Hawkes Bay, New Zealand
Light straw color with green tinges.
The wine has lifted aromas of green capsicum and dried herbs. Vibrant and juicy showing bright acidity and a lingering crisp dry finish.
Tasting Panel - "Bright and fresh, juicy and clean with herbs, spice and racy citrus; deep, complex and bursting with fruit; long, complex and balanced. "
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About Hawkes Bay
Hawkes Bay is the second largest wine region, following Marlborough. The area is known for its shmorgasborg of different microclimates and soils. Gimblett Gravels, while sounding like a character out of Lord of the Rings, is a soil and a district in the area. Gimblett Gravels are a gravelly mix that absorb and retain heat, much like the soils of Graves in Bordeaux or Chateauneuf du Pape in the Rhone.
Notable FactsChardonnay is the most planted grape variety here, and makes some excellent, usually un-oaked, wines. Sauvignon Blanc from the region are some is the best from the North Island. In addition, many winemakers are throwing their hat in the Bordeaux Blend ring, taking advantage of long sunshine hours and Gimblett Gravel soils by growing Cabernet Sauvignon and Merlot. Syrah is also planted around the area and the reds are frequently blends. A few winemakers are making Pinot Noir from the cooler parts of Hawkes Bay.
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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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.