Massey Dacta Sauvignon Blanc 2016
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Wilfred
Wong -
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Wilfred Wong of Wine.com
COMMENTARY: Over the last two decades, the world has come to love New Zealand Sauvignon Blancs, and the growth continues to be strong. The 2016 Massey Dacta is adding to this successful run with this excellent effort. TASTING NOTES: This wine is satisfying from its nose to its finish. Its aromas and flavors of dried peach skin and subtle dried herbs should pair it nicely with lime-accented scallops. (Tasted: June 14, 2018, San Francisco, CA)
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Wine Spectator
Intense mouthwatering pear, lemon and green apple flavors are accented with toasted herb and saline notes that add complexity and persistence on the finish.
The Massey dacta is from 2 different estate vineyards and is also certified sustainably farmed. Both wines are from the Glover family estate and made by Ben Glover.
“As kids, the farm was all about that big red tractor which captivated our imaginations. The real name – Massey Ferguson tractor – was such a mouthful that from our earliest memories it was known as the Massey Dacta. This wine is a tribute to the fantastic memories we had growing up in rural New Zealand; and of course – the Massey Dacta!!” – Ben Glover. Winemaker & Tractor Driver.
In 1985, inspired by the pioneering efforts of other Marlborough mavericks, the Glover family converted their Dairy farm in Dillons Point to vine. Being a third generation farming family meant that there was a natural ability to see the potential in the land for vineyards and ultimately the production of world class wine. The family was well aboard what has been described the greatest wine experiment ever.
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.