Winemaker Notes
An intensely aromatic nose, this is a delicious medley of ripe citrus, tropical fruit and a hint of something savory. The fruit spectrum is complex and while overwhelmingly ‘Sauvignon Blanc’, the addition of delicate oak adds another dimension. The striking palate immediately fills the mouth and finds a crisp finish to a long and balanced interplay of fruit and acidity. Delicate white wine tannins provide the framework and, combined with an approachable acidity, focuses the palate toward a long and elegant finish.
Vegan-friendly
Professional Ratings
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Wine Spectator
Juicy and incredibly drinkable, with ripe apricot, candied ginger, melon and aromatic citrus zest highlights on a fleshy frame. Features a hint of honeysuckle that lingers on the long, expressive finish.
Smart Buys -
James Suckling
Lots of passion fruit, white grapefruit, green pineapple and fresh herbs on the nose. Medium-bodied, aromatic and juicy with bright acidity. Sweet fruit and lemons to close. Drink now. Screw cap.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a 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 (herbaceous aromatic compounds) inherent to each member of the family.
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.
Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.