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Allan Scott Marlborough Sauvignon Blanc 2001

Sauvignon Blanc from Marlborough, New Zealand
  • WS88
0% ABV
  • WS88
  • RP88
  • WS90
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Winemaker Notes

The whole world loves our classical Marlborough Sauvignon Blanc. If you too love the powerful varietal vegetal Sauvignon notes, this is the wine for you. The intense sweet characters of asparagus and lychees dominate this wine on the nose, following through to delicious lime/citrus flavours with great depth of palate, ending in a fresh mouth-watering finish. All these characters stem from a cool extended growing season leading up to a vintage with loads of flavour. The low cropping levels from cool years such as 2000, while limiting our volumes, has produced a wine of high intensity.

Critical Acclaim

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WS 88
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Allan Scott

Allan Scott

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Allan Scott, Marlborough, New Zealand
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Founded in 1990, Allan Scott Wines and Estates is owned and operated by Catherine and Allan Scott. It has extensive vineyards in the Jacksons Road area near Cloudy Bay in Marlborough. This being the most glamorous wine growing district in New Zealand.

Allan Scott was involved in establishing the first vineyards in Marlborough in 1973, before investing in vineyards of his own. (Mr. Marlborough) Allan Scott is now one of the country's 21 largest wine producers and is the largest family-owned, Marlborough based winery.

Allan Scott's winery shows the modern face of New Zealand wine making. A modern, up to date vineyard and winery is complimented with a sophisticated restaurant and the family owned business is expanding rapidly.

The key characteristic of the region is the rocky soil, combined with the clear intense light of the micro-climate, contributes to the distinctive flavors of the wines.

Allan Scott produces a range of white wines that are pure Marlborough - fresh appetizingly crisp and awash with flavor. A commitment and passion for quality have resulted in many award-winning vintages for the company.

Marlborough

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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.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the 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 (an herbaceous aromatic compound) inherent to each member of the family.

STCNZ003F_2001 Item# 44988