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Nepenthe Sauvignon Blanc 2004

Sauvignon Blanc from Australia
  • RP90
0% ABV
  • JH89
  • JH90
  • JH92
  • RP90
  • W&S86
  • RP90
  • W&S90
  • WS88
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Winemaker Notes

Deliciously ripe, tropical Sauvignon Blanc, with interestingly intense citrus and floral notes. These are balanced by the herbal notes that are typical of Sauvignon, but which can dominate 'greener' styles. Its best feature is probably the palate, which exhibits true balance between the fruit described above, and the 'structure' of the wine: principally acid and alcohol. An even, balanced and well-structured Sauvignon Blanc, with persistent fruit, we are delighted with the results of this vintage.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
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Nepenthe

Nepenthe Vineyards

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Nepenthe Vineyards, Australia
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Nepenthe: described by Homer in The Odyssey as an Egyptian herbal drink so powerful that it eases grief and banishes sorrow from the mind.

Up here in the cool heights of the Adelaide Hills, Nepenthe produces some soul reposing potions of their own: uncompromising wines of outstanding quality and internationally recognised distinction. Wines that, strangely enough, have been impressing both critics and consumers with their varietal faithfulness and subtle Adelaide Hills nuances. But wines this good undertake a journey as arduous and epic as Homer's famous hero - a journey that Nepenthe, like the gods, determine with immutable fascination.

Nepenthe's commitment to consistently high quality wine starts with the land. In fact, they're so dedicated to quality that they formed two specialized companies to deal with the demands of their high altitude vines - Nepenthe Viticulture and Nepenthe Irrigation.

Australia

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A large, climatically diverse country producing just about every wine style imaginable, Australia is not just a source of blockbuster Shiraz or inexpensive wine with cute labels, though both can certainly be found here. Australia has a grand winemaking history and some of the oldest vines on the planet, along with a huge range of landscapes and climates; it is impossible to make generalizations about Australian wine. Most regions are concentrated in the south of the country with those inland experiencing warm, dry weather, and those in more coastal areas receiving humid and tropical, or maritime weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing, and there are a vast array of intriguing varieties to be found.

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.

SWS61434_2004 Item# 79817