Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The 2012 Sauvignon Blanc is a limited production wine (only about 3,000 cases) made from handpicked grapes and a touch of malo-lactic fermentation in the winemaking. On the nose it shows a pleasant green bean and grass character over green apples and lemon juice, with just a touch of green mango. Light to medium-bodied, it is crisp with a nice bit of texture through the long, clean finish. Drink it now to 2015.
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.
Part of the Wairarapa region in the southern end of the country’s North Island, Martinborough is a bucolic appellation full of artisan, lifestyle wine producers. Above all else, their goals are to tend vineyards for low yields and create wines of supreme quality. Pinot noir is the main grape variety here, occupying over half of the land under vine.
Comparing topography, climate and soils, the region is nearly identical to Marlborough except that it produces top quality reds on the regular.