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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.
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.
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.
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.
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.