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Staete Landt Annabel Sauvignon Blanc 2013

Sauvignon Blanc from Marlborough, New Zealand
  • RP89
  • WW89
13.3% ABV
  • WE91
  • WS88
  • RP88
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13.3% ABV

Winemaker Notes

Staete Landt 2013 'Annabel' Sauvignon Blanc has an intensely aromatic classic nose with nectarines, tropical and citrus characters. The palate has a soft velvety texture with abundant peaches and grapefruit flavors. Chalky and salty characters, rounded off in an elegant mineral finish. The subtle oak character gives the wine fantastic palate weight and texture.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
The 2013 Annabel Sauvignon Blanc has invigorating grapefruit, mandarin peel and lemon zest scents with a hint of wild thyme. Medium-bodied, it bursts in the mouth with zingy, citrus flavors and gives plenty of thirst-satisfying length.
WW 89
Wilfred Wong of Wine.com
A Sauvignon Blanc for everyone, the vibrant 2013 Staele Landt will attract new and veteran wine lovers alike. Shows both citrus and melon-like flavors. Light straw color; pleasing grapefruit notes in the aromas, vibrant and energetic on the palate; dry, fine acidity and well balanced; zippy citrus in the end. Drinking well now. (October 8, 2015, Rapaura, New Zealand)
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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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Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

The region’s specialty, 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 and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.

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. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and 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.

HNYSLTMSB13C_2013 Item# 144333