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Goose Bay Sauvignon Blanc 2009

Sauvignon Blanc from Marlborough, New Zealand
    0% ABV
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    Goose Bay

    Goose Bay

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    Goose Bay, , New Zealand
    Goose Bay
    Philip Jones and Sheryl Jones have been interested in wine for most of their lives. They planted their first vineyards in 1989 and produced the first vintage in 1994. After searching throughout California for a site that would grow cool climate grapes and provide the quality of life they were looking for they decided to settle in New Zealand. The quiet easy going lifestyle and the young wine industry were very appealing.

    After investigating Viticulture areas throughout New Zealand it was decided to establish vineyards and a winery in the Upper Moutere hills close to Nelson. The first wines produced in 1994 were quickly recognized as some of New Zealand's best wines.

    Over the years additional vineyards were planted and brands added. Goose Bay wines were developed for the kosher market throughout the world and Spencer Hill is the only New Zealand winery to make kosher wines. The highly successful Latitude 41 range is a blend of Nelson and Marlborough grapes resulting in a wine that offers the best of both areas. We figured out quickly that nether region was better, just different, so why not try a blend! The latest offerings are Compassion wines with 100% of the profits donated to an alliance of national charities. This is our way of saying thank you to New Zealand for allowing us to live such a good life.

    Goose Bay wines are made under strict supervision for the kosher market throughout the world. All of these wines are produced Mevushal and are sold through the Royal Wine Corporation located in New York. Bottled with Diam cork.

    A picturesque Mediterranean nation with a rich wine culture dating back to ancient times, Greece has so much more to offer than just retsina. Between the mainland and the country’s many islands, a wealth of wine styles exist, made mostly from Greece’s plentiful indigenous varieties. Still suffering for centuries after Ottoman rule, the modern wine industry did not truly begin here until the late 20th century, after a mass influx of newly trained winemakers and investments in winemaking technology. The climate—generally hot Mediterranean—can vary a bit with latitude and elevation, and is often moderated by cool maritime breezes. Drought can be an issue during the long, dry summers, often necessitating irrigation.

    Over 300 indigenous grapes have been identified throughout Greece, and though not all of them are suitable for wine production, future decades will likely see a significant revival of many of these native varieties. Assyrtiko, the crisp, saline variety of the island of Santorini, is one of the most important and popular white varieties, alongside Roditis, Robola, Moschofilero, and Malagousia. Muscat is also widely grown for both sweet and dry wines. Prominent red varieties include soft and fruity Agiorghitiko, native to Nemea; Macedonia’s savory, tannic Xinomavro; and Mavrodaphne, used commonly to produce a Port-like fortified wine in the Peloponnese.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    SOU134730_2009 Item# 109228

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