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Flat front label of wine

Forefathers Wax Eye Vineyard Sauvignon Blanc 2002

Sauvignon Blanc from Marlborough, New Zealand
  • WS89
0% ABV
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Winemaker Notes

This vintage was a more typical harvest, that featured long hang time for great flavor development. The cooler, longer harvest accentuates the spicy, citrus elements. This, combined with the naturally balanced acid, gives this wine a long structure and great texture making it a refined and delicate, classic Sauvignon Blanc. Since, our first vintage in 1998, this is the most interesting.

This Sauvignon Blanc offers citrus, stone fruit (peach) and pear characters both in aroma and taste. The wine is fully textural with good fruit and body in the mid palate. The finish, being a little more structural, gives excellent length and delivery.

Critical Acclaim

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WS 89
Wine Spectator
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Forefathers

Forefathers

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Forefathers, Marlborough, New Zealand
Yolyn and Nick Goldschmidt are owner/vintners, and Nick is the winemaker. The winery offices are located in Healdsburg. Both originally from New Zealand, Yolyn and Nick have spent time living and working in the wine areas of New Zealand, Australia and South America.

Nick and Yolyn present their innovative way of wine making and wine presentation through several brands under their portfolio - the international Forefathers label, the prestigious Goldschmidt Vineyard Cabernet Sauvignon label, suststainably farmed Boulder Bank, and Pampano from Argentina.

Joined periodically in the field by their five children, the Goldschmidt expertise is being passed down to the next generation, as evidenced in the wines released under the labels Chelsea Goldschmidt, Hilary Goldschmidt and Katherine Goldschmidt.

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.

GSV02SB_2002 Item# 57434