Winemaker Notes
Marlborough Sauvignon Blancs are characterised by fresh acidity and aromatic intensity derived from the cool climate, high sunlight intensity and free draining soils. Handpicking and fermenting in cuve give the Paper Nautilus Sauvignon understated aromas of citrus peel, wet stones and hazelnuts. The palate is concentrated yet subtle with a creamy texture, focused acidity and a dry lingering finish.
This Sauvignon is more savory and textural than many other Marlborough Sauvignon Blancs, so try pan fried fish with fresh green beans, olive and caper sauce, or roasted white beans and fennel rather than fruity or tropical flavors.
Vegan-Friendly
Professional Ratings
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Vinous
The 2021 The Paper Nautilus is a hand-picked, barrel-fermented Sauvignon Blanc that focuses on texture and shape rather than flamboyant flavors. It is grippy and has muscle yet remains rather pretty. The aromatics are a combination of white talc and floral notes supported by a well-judged bass clef of savory almond pastry flavors. Round, lightly tannic and full of depth.
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James Suckling
This has aromas of apricots, sliced apples, wet stones and lime pith. It’s bright and mineral, with crisp acidity, a medium body and a textured, steely finish. Driven and defined.
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Wine Enthusiast
The extra TLC given to Nautilus's premium Sauvignon is evident. A radiant pale gold in color, it needs a few swirls in glass to aerate but it opens fairly quickly. As it does, there's an aromatic play between lime, lemon pith, pineapple and honeysuckle. There's a beautifully waxy texture in the mouth—aided by the subtle oak influence—and a crunch of acidity. Those pithy citrus fruit characters and a gentle spice linger on the long finish.
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Wine Spectator
Shows richness and complexity, with notes of honeysuckle, lanolin and beeswax to complement the mango, peach and citrus flavors on a fleshy, juicy frame. Reveals a hint of smoked sea salt on the finish.
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Decanter
Varietal and herbaceous with gooseberry and pineapple aromas, seasoned by well-judged oak. Fresh and energetic, with a zippy acidity.
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.