Allan Scott Marlborough Sauvignon Blanc 2008
Allan Scott is synonymous with wine in Marlborough: he has worked every harvest since 1973 and is credited with planting some of region’s most famous vineyards, including the very first. In 1990, Allan and his wife Catherine established Scott Family Winery as one of the first independent wineries of Marlborough. Since inception, the winery has produced wines consistent in flavor and quality year after year while continually evolving to keep ahead of the changing demand of the market. A true family affair, Allan and Catherine remain actively involved in all levels of production; their son Josh is the winemaker; and their daughters Sara and Victoria are the viticulturist and marketing manager, respectively. The Scott family attributes its success to excellent vineyard sites, hard work, superb conditions and a desire to produce the world’s best wines. With its distinctive combination of cool nights, sunny days, and young soils, Marlborough is recognized as one of the world’s greatest wine regions. Within Marlborough, the Rapaura area along the northern edge of the Wairau Valley has become particularly prized and is home to the family’s vineyards, all within close proximity to the winery. The vineyards are farmed using organic inputs, with minimal chemicals and energy. In 2006, the Scott Family Winery joined the Sustainable Winegrowers program and continues to follow its practices closely. The modern, fully-equipped winery specializes in the production of the aromatic varieties: Sauvignon Blanc, Riesling, Gewürztraminer, and Pinot Gris, which are perfectly suited to the gravelly soils that predominate in the vineyards. Chardonnay and Pinot Noir also thrive in the sunny Marlborough climate, contributing to the Scotts’ ever-growing reputation for traditionally made wines. As avid bubbles fans, the family proudly produces on site an impressive range of bubbles made in the méthode traditionnelle.
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.
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.