Winemaker Notes
te Pa Sauvignon Blanc is beautifully perfumed with notes of white peach, guava, feijoa, fresh peas and nettle. The palate is super concentrated and precise, with zesty citrus and summer stone fruit flavors, complimented by subtle hints of jalapeno, sage, and wet river stones. This wine possesses crisp, refreshing acidity and a unique mineral saline finish.
A great match with all seafood, particularly shellfish.
Professional Ratings
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Wine Enthusiast
Pretty and expressive, this opens with notes of lemongrass, lime leaf, jalapeño pepper and jasmine to start. Racy citrusy acidity rushes down the tongue, a lime-peach-basil-flint combo of flavors filling in the gaps at the finish, making another sip inevitable. Yum.
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James Suckling
Attractive nose of citrus fruit, crushed minerals and hints of white flowers and lemon zest. Tense and vertical, with a juicy core, a medium body and zippy acidity. Very attractive and serious. Sustainable. Drink now or hold.
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.