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Astrolabe Province Sauvignon Blanc 2016

Sauvignon Blanc from Marlborough, New Zealand
  • WW93
  • WS92
  • W&S90
13.5% ABV
  • WS90
  • WW91
  • WS90
  • TP90
  • WE90
  • WS92
  • RP90
  • RP90
  • WS90
  • WS90
  • WS91
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3.9 49 Ratings
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3.9 49 Ratings
13.5% ABV

Winemaker Notes

Pale straw with green highlights. Lemon grass, lime peel, and elderflower, with background notes of white currant and red pepper. Medium-bodied with white peach, gooseberry, and citrus flavours, and a dry mineral finish.

Pair with summer salads, poultry and all seafood, especially green-lipped mussels.

Critical Acclaim

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WW 93
Wilfred Wong of Wine.com
One of the best Sauvignon Blancs from Marlborough, the 2016 Astrolabe Province excites the palate with its persistence and brightness. The wine exhibits appealing citrus, tangy minerality, and an accent of nectarine. Its ultra-long finish pairs it well with a mix of steamed shellfish. (Tasted: May 4, 2017, San Francisco, CA)
WS 92
Wine Spectator
Complex, with succulent peach, pear and melon flavors that mingle effortlessly with honeysuckle, spice and matcha green tea notes. Powerful and juicy.
W&S 90
Wine & Spirits
Showing some restraint in its passion-fruit scents, grapefruit flavors and gentle acidity, this is the style that originally set the bar for Marlborough sauvignon blanc. Tart, clean and firm, it’s a wine that will please a lot of white-wine drinkers.
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Astrolabe

Astrolabe

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Astrolabe, Marlborough, New Zealand
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When winemaker Simon Waghorn created his own brand, he chose the name Astrolabe because of historic ties with Marlborough and connotations of exploration and discovery. An astrolabe is an ancient instrument of navigation that measures the altitude of the stars, and also the name of an early sailing ship exploring the Marlborough coast.

All Simon’s skill and experience combine to capture the essence of Marlborough in wines of purity, focus and elegance. Simon is fascinated by the unique qualities of the Awatere Valley and Kekerengu Coast sub-regions, whether bottled alone, or blended as part of the Marlborough classic.

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.

VCYNZ_CB_AL_SB_15_2016 Item# 202148