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Giesen Sauvignon Blanc 2002

Sauvignon Blanc from New Zealand
  • WS87
0% ABV
  • WW91
  • TP90
  • TP90
  • WW90
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Winemaker Notes

Fresh, lively citrus fruit flavours, elegant acidity balances fruit weight with a long zingy finish. Very clean, clear juice was fermented cool in stainless steel preserving as much intensity and freshness as possible. The wine has been blended, stabilised, filtered and bottled in rapid succession, again to capture the typical Marlborough Sauvignon Blanc characteristics.

Critical Acclaim

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WS 87
Wine Spectator
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Giesen

Giesen

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Giesen, , New Zealand
Giesen
If it weren’t for the heat and the snakes, the Giesen brothers could well have settled in Australia. But after suffering in 40 degree temperatures and an incident involving a snake in a swimming pool, Theo Giesen decided that New Zealand was a more attractive option. Australia’s loss has been New Zealand’s gain. Theo and Alex were the first to arrive in New Zealand on their equivalent of an OE. They had initially planned to start a stone company, along similar lines to their family business back in Germany, but instead they bought land in Burnham, just outside of Christchurch, and planted vines. At the time, it was the southern most vineyard in the world… and many people thought they were a little crazy.

While the brothers had some experience in growing grapes – their family had ‘hobby’ vines back in Germany – neither Theo nor Alex knew how to make wine. So it was up to Marcel to learn. Four years later, Marcel, now a qualified winemaker, joined his brothers in New Zealand.

A lot has changed since those early days, but even though they are now old hands at the business, the brothers are all still very involved. They work closely with the winemaking and vineyard team, and they all still get a kick out of producing world class wine. The thrill of a new vintage never goes away.

Finger Lakes

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As the most historic wine-producing region in New York state, winemaking in the Finger Lakes area dates back to the 1820s and today as a region, produces 90% of the state’s total wine production. Its narrow and deep lakes created by the movement of Ice Age glaciers retain summer heat that incidentally serves to heat up cold winter air, making it fall down from the lakes’ steep slopes. In the summer, the lakes, cooled by cold winter weather, stave off budding of grapes until danger of frost has subsided. The lakes big enough to moderate the climate, and thus are the focal points of vineyard areas, include Canandaigua, Keuka, Seneca, and Cayuga. While Riesling has fueled most of the region’s success, today Pinot noir and Cabernet Franc enjoy some attention.

Riesling

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A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling, and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

In the Glass

Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

Perfect Pairings

Riesling is very versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

Sommelier Secret

It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

ULL344853_2002 Item# 52655

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