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Giesen Sauvignon Blanc 2012

Sauvignon Blanc from Marlborough, New Zealand
    13% ABV
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    3.7 3 Ratings
    13% ABV

    Winemaker Notes

    The Giesen Estate Sauvignon Blanc 2012 is pale yellow in color with green hues. There are strong aromas of grapefruit, gooseberry and crushed herbs with a delicate mix of tomato and blackcurrant leaf. The palate has wonderful vibrancy and fruit weight, perfectly balanced with crisp and clean acidity culminating in a lengthy finish.

    Critical Acclaim

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    Giesen

    Giesen

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    Giesen, Marlborough, New Zealand
    2012 Sauvignon Blanc
    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.

    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.

    LIM175850750_2012 Item# 122130

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