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Grove Mill Sauvignon Blanc 2004
Our grapes are harvested from carefully selected vineyards located in Marlborough's Wairau and Waihopai valleys. The different soil and microclimatic conditions of each of these vineyards provides a range of unique characteristics that capture the delicious fruit intensity for which Marlborough is renowned
100% Sauvignon Blanc
The crushed grapes were allowed skin contact for up to four hours for added fruit components. Fermentation was conducted slowly and coolly to retain maximum natural varietal flavors. The wine remained on yeast lees for four months prior to bottling
Very pale straw
Aromas of gooseberry, freshly cut grass, passion fruit and citrus
Fine and full-bodied with flavors of tropical fruits
Delicious on its own or with a wide range of cuisines. The ultimate wine with oysters and an excellent match for most seafood
The distinctive Grove Mill style is largely achieved by a combination of lower cropping to intensify flavour, and the use of selected vineyards to provide complexity. Since its first plantings in 1988 Grove Mill has continued to pioneer vineyard management techniques. It utilises natural and sensitive vineyard practises to enhance the regional character of its wines, which foster and further develop the unique Grove Mill style.
Leadership and innovation are key to Grove Mill's success. Grove Mill was first to make Sauvignon Blanc a New Zealand Champion Wine of Show and first to plant Pinot Gris in Marlborough.
It can truly be said that Grove Mill wines are style makers not style followers. Grove Mill wines are full flavored, each style with its own distinctive personality.
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.
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.
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.
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.