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Flat front label of wine

Staete Landt Annabel Sauvignon Blanc 2011

Sauvignon Blanc from Marlborough, New Zealand
  • WS88
14% ABV
  • WE91
  • RP89
  • WW89
  • RP88
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14% ABV

Winemaker Notes

Staete Landt 2011 'Annabel' Sauvignon Blanc has an intensely aromatic classic nose with nectarines, tropical and citrus characters. In the mouth a soft velvety texture with abundant peaches and grapefruit flavours with chalky and slaty characters, rounding off in an elegant mineral finish.

Critical Acclaim

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WS 88
Wine Spectator
In this bold wine, hints of thyme and mineral give way to floral-accented lemon-lime flavors. This has a firm acidity and plenty of peach notes on the finish.
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Staete Landt

Staete Landt

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Staete Landt, Marlborough, New Zealand
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At Staete Landt they produce wine for the top end of the market, which is the segment of exclusive and (super) premium wines. With a team of passionate wine people they are highly committed to their land, its soils, their vines and their wines. They look after their vines and resources with great dedication in order to make wines that truly represent our unique terroir on the ‘Golden Mile’.

The ‘Golden Mile’ is the name given to a special strip of land in Marlborough located on the old riverbed soils in the sub region of Rapaura. This relatively small area of land has the most optimum wine growing conditions due to its unique microclimate. Some of the oldest and most famous Marlborough vineyards are planted in this area.

The intense ‘Rapaura’ flavors are nurtured in the winery, as they practice minimal winemakers intervention. This means they use the very best of traditional winemaking methods with the latest technology and their own passion for. The results are honest character wines with an old world texture and elegance.

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.

HNYSLTMSB11C_2011 Item# 119199