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Flat front label of wine

And Co. The Supernatural Sauvignon Blanc 2009

Sauvignon Blanc from Hawkes Bay, New Zealand
  • WS90
0% ABV
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Winemaker Notes

The Supernatural 2009 (the name refers to And Co's viticultural practices) is the first release from And Co Ltd. A rich, opulent, aromatic white, The Supernatural is made with grapes sourced exclusively from low-yielding, organically grown estate vineyards planted in 2003 and 2004.

100% stainless steel, 9 months of lees contact

The Supernatural reflects the sun-drenched south sea days Hawke's Bay is famous for. Atypical nuances of honeysuckle, spice and smoke, a distinct minerality, a strong citrus seam and a rich texture define the personality of The Supernatural. Forget what you know about this variety, The Supernatural is a uniquely complex creature.

Critical Acclaim

All Vintages
WS 90
Wine Spectator
Elegant and graceful, delivering nuanced flavors of honeycomb, pear and apricot, with aromatic honeysuckle and spice details. This plushwhite shows restraint, yet offers refreshing acidity and a long finish. Drink now. 3,500 cases made.
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And Co.

And Co.

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And Co., Hawkes Bay, New Zealand
And Co is the family-owned 8.8ha property in Hawke’s Bay, New Zealand. Positioned on a north-facing hillside site on calcareous soils with slopes up to 30 degrees, the And Co Estate is one of the best viticultural sites in New Zealand. The pedigree of site is proven by the fame of the Te Mata Coleraine vineyard – located nearby on the same soils, slope and aspect.

Hawkes Bay

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An eclectic region on the east coast of the North Island, Hawkes Bay extends from wide, fertile, coastal plains, inland, to the coast range, whose peaks reach as high as 5,300 feet. While the flatter areas were historically more popular because they are easier to cultivate, their alluvial soils can be too fertile for vines. In the late 20th century, the drive for quality led growers to the hills where soils are free-draining, limestone-rich and more suited to producing high quality wines.

Over the passing of time, the old Ngaruroro River laid down deep, gravelly beds, which were subsequently exposed after a huge flood in the 1860’s. In the 1980s growers identified this stretch, which continues for approximately 800 ha, and named it the Gimblett Gravels. The zone has proven to be ideal for the production of excellent red wines, particularly Cabernet Sauvignon, Merlot and Syrah.

Today the area takes well-earned recognition for its Bordeaux blends and other reds. Expressive of intense stewed red and black berry with gentle herbaceous characters, Gimblett Gravels wines are suggestive of their cool climate origin, and on par with other top-notch Bordeaux blends around the globe.

Chardonnay is the top white grape in Hawkes Bay, making elegant wines, strong in stone fruit character. Sauvignon blanc comes in close behind, notable for its tropical, fruit forward qualities.

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. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and 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.

VOSSUP09B001_2009 Item# 110366