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Brancott Estate B Sauvignon Blanc 2009

Sauvignon Blanc from Marlborough, New Zealand
  • WS89
13.8% ABV
  • W&S92
  • WS90
  • RP91
  • WE89
  • WS88
  • WS88
  • WS88
  • WS92
  • WS91
  • WE90
  • WS90
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13.8% ABV

Winemaker Notes

The Southern side of the Marlborough's Wairau Valley is cooler and drier than the Northern side. The soils are also much older and more structural with higher clay content. Formed from glacial outwash and wind-blown loess, they are still free-draining, but have a much higher nutrient content than those on the northern side of the valley. This gives rise to Sauvignon Blanc wines that are flavorsome, textural and have a vibrant, greener edge.

Aromas of blackcurrant and gooseberry with underlying black olive notes dominate the nose. The palate shows a rich concentration of pure Marlborough Sauvignon Blanc characters. The fresh capsicum notes are complemented by an oily texture, tantalising minerality and gooseberry flavours, all held together by a crisp acidity.

Critical Acclaim

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WS 89
Wine Spectator
Very refreshing with pink grapefruit, kaffir lime and passion fruit notes that show plenty of concentration and focus, witih lip-stacking juiciness. Stays persistent on the finish.
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Brancott

Brancott

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Brancott, Marlborough, New Zealand
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The Brancott Winery opened in 1977, making it one of the oldest wineries in Marlborough. From producing one of the world's first grape tipping tanks, the winery has stayed true to its pioneering herigate and embraced innovation. It was one of the first to commercially plant Sauvignon Blanc in Marlborough in 1973, at the top of New Zealand's South Island and has been heavily instrumental in developing the region as one of the foremost viticultural regions for Sauvignon Blanc world-wide. At present, Brancott Estate continues to lead with its innovative winemaking approach and passionate commitment to excellence under the stewardship of chief winemaker, Patrick Materman.

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.

ALL2412244_2009 Item# 109708