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Flat front label of wine

Momo Sauvignon Blanc 2010

Sauvignon Blanc from Marlborough, New Zealand
  • WS87
14% ABV
  • RP90
  • WW89
  • WS89
  • WE89
  • WS90
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14% ABV

Winemaker Notes

Pale in color, with a light green hue. Aromas of tropical fruit and citrus with a hint of minerality. The palate is textural and rich with ripe tropical fruit and grapefruit. The finish is crisp and dry.

The 2010 MOMO Sauvignon Blanc is made from fruit grown in vineyards located on the plains of the Wairau Valley of Marlborough. The Sauvignon was picked between April 8 and April 17, in the late evening and early morning, to ensure the fruit was cool when it reached the winery. After fermentation at a low temperature to retain fruit character, the wine was allowed time sitting on yeast lees to give greater palate depth and complexity.

Delicious with all types of seafood and summer salads, or just by itself as a refreshing aperitif.

Critical Acclaim

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WS 87
Wine Spectator
Honeyed flavors of dried apricot are noticeable, with a fleshy texture and plenty of peach, nectarine and apricot notes. The acidity balances out the broad texture. Drink now. 6,000 cases made.
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Momo
Momo, Marlborough, New Zealand
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Meaning ‘offspring’ in Maori, MOMO sprung from Seresin Estate in Marlborough. Now grown up with its own identity and personality, MOMO is youthful, urbane and well travelled, with an easy charm. Seriously stylish, MOMO loves good food and great conversation.

Above all, MOMO is about enjoyment – the simple pleasure of good wine.

MOMO selects sustainably grown grapes from a small number of growers and uses minimal winemaking intervention to present wines with honest varietal character and quality.

Marlborough

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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.

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 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.

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 can be paired with more complex seafood and chicken dishes.

Sommelier Secret

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.

HNYSENMSB10C_2010 Item# 110620