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Maimai Sauvignon Blanc 2014

Sauvignon Blanc from Hawkes Bay, New Zealand
    12% ABV
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    3.0 5 Ratings
    12% ABV

    Winemaker Notes

    A lovely light straw in the glass with lifted aromas of green capsicum and dried herbs. Vibrant and juicy showing bright acidity and a lingering crisp dry finish.

    Enjoy this wine on its own or try with snapper fillet, marinated in egg and garlic then crumbed with Panco breadcrumbs, and rocketsalad, feta and toasted walnuts.

    Critical Acclaim

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    Maimai

    Maimai

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    Maimai, New Zealand
    Maimai is the wine label of Stirling Vines Limited of Hawke's Bay, New Zealand. Stirling Vines is a family run enterprise that began grape growing operations in 1994, supplying grapes to large wineries in New Zealand, primarily Sauvignon Blanc. In early 2002 the decision was made to market a portion of their own fruit under their own label, Maimai. Managed by Mal McLennan, Stirling Vines comprises two vineyards - Stirling vineyard located in Meeanee, and, the Sally's Field vineyard in Bridge Pa. Maimai produces a range of white and red wines from two vineyards in Hawke's Bay, with Sauvignon Blanc being grown in the cooler area of Meeanee, and Chardonnay, Malbec, Merlot, and Syrah being grown in the hotter regions surrounding Hastings.

    About Stiring VinesThe name Maimai derives from a small stream that used to run along side of the eastern boundary of our Meeanee property that we as children named “the creek.” In times of drought this creek was often a source of water for stock and water fowl. At some time in the early 1960's a maimai (hunting blind) was built and the creek became known as Maimai Creek.

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    Hawkes Bay

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    An eclectic region on the east coast of the North Island, Hawkes Bay extends from wide, fertile, coastal plains, inland, to the coast range, whose peaks reach as high as 5,300 feet. While the flatter areas were historically more popular because they are easier to cultivate, their alluvial soils can be too fertile for vines. In the late 20th century, the drive for quality led growers to the hills where soils are free-draining, limestone-rich and more suited to producing high quality wines.

    Over the passing of time, the old Ngaruroro River laid down deep, gravelly beds, which were subsequently exposed after a huge flood in the 1860’s. In the 1980s growers identified this stretch, which continues for approximately 800 ha, and named it the Gimblett Gravels. The zone has proven to be ideal for the production of excellent red wines, particularly Cabernet Sauvignon, Merlot and Syrah.

    Today the area takes well-earned recognition for its Bordeaux blends and other reds. Expressive of intense stewed red and black berry with gentle herbaceous characters, Gimblett Gravels wines are suggestive of their cool climate origin, and on par with other top-notch Bordeaux blends around the globe.

    Chardonnay is the top white grape in Hawkes Bay, making elegant wines, strong in stone fruit character. Sauvignon blanc comes in close behind, notable for its tropical, fruit forward qualities.

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    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. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and 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-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

    Perfect Pairings

    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 matches well with complex seafood and chicken dishes.

    Sommelier 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.

    PPW144382_2014 Item# 144382