Staete Landt Annabel Sauvignon Blanc 2010
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Robert
Parker
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This wine is drinking well from now onwards but will increase in complexity and reward cellaring for up to 5 years.
Formerly known as Estate Sauvignon Blanc, this wine is now named "Annabel," named after Ruud and Dorien's (Staete Landt founders) youngest daughter.
Professional Ratings
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Robert Parker's Wine Advocate
Twenty percent of the 2010 Annabel Sauvignon Blanc was fermented in old French barriques. It offers fragrant notes of lemongrass, lime leaves and coriander seed over a core of green apples and lime slices. Bone dry and medium bodied, it has refreshing acidity running through the concentrated flavors, finishing long and a little chalky. I tasted this same wine from under screw cap and cork and there was very little discernable difference between the bottles, though the screw cap was just slightly livelier.
Other Vintages
2014-
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Robert
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Wilfred
Wong
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Wine
Spectator
The ‘Golden Mile’ is the name given to a special strip of land in Marlborough located on the old riverbed soils in the sub region of Rapaura. This relatively small area of land has the most optimum wine growing conditions due to its unique microclimate. Some of the oldest and most famous Marlborough vineyards are planted in this area.
The intense ‘Rapaura’ flavors are nurtured in the winery, as they practice minimal winemakers intervention. This means they use the very best of traditional winemaking methods with the latest technology and their own passion for. The results are honest character wines with an old world texture and elegance.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.
An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining, stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.
The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.
Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.