Winemaker Notes
Professional Ratings
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Wine Enthusiast
Twenty percent of the 2010 Sauvignon Blanc was barrel fermented in new and old French oak barrels. It displays pronounced notes of freshly cut herbs, pea pods and lemon juice with hints of hay and apple blossoms. Very crisp and medium bodied in the mouth, the intense flavors are nicely complemented by a touch of creaminess to the texture. It finishes long and zesty. Drink this one now to 2014.
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.
Part of the Wairarapa region in the southern end of the country’s North Island, Martinborough is a bucolic appellation full of artisan, lifestyle wine producers. Above all else, their goals are to tend vineyards for low yields and create wines of supreme quality. Pinot noir is the main grape variety here, occupying over half of the land under vine.
Comparing topography, climate and soils, the region is nearly identical to Marlborough except that it produces top quality reds on the regular.