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Astrolabe Province Sauvignon Blanc 2016

Sauvignon Blanc from Marlborough, New Zealand
  • WW93
  • WS92
  • W&S90
13.5% ABV
  • WW91
  • TP90
  • WE90
  • WS90
  • WS92
  • RP90
  • RP90
  • WS90
  • WS90
  • WS91
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3.9 25 Ratings
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3.9 25 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
2016 Province Sauvignon Blanc
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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Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

The region’s specialty, 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 and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.

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.

EPC35473_2016 Item# 202148

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