Pale in color with a nice citrus nose. On the mid palate the wine displays some subtle elegant varietal sauv blanc notes, think citrus and some grass. This is a more refined wine. If you like your sauv blancs edgy, this isn’t the wine for you. On the medium length finish the wine displays some nice lively acidity and the citrus notes linger nicely in the mouth. I would give this an 88 or so. I am told this is coming to the general list under LCB number 489112 at $18.95 a bottle.
From the winery‘s web site:
VINTAGE SUMMARY: Spring was typical in Marlborough, with the vineyard team spending many a long nights fighting off Jack Frost. This flowed into a warm dry summer, thus laying the foundation for a quality harvest. Harvesting fruit on flavour, with a careful eye on maturity data, certainly paid dividends with harvest continuing until the end of April. Attentive viticulture and winemaking has provided us with many exceptionally good parcels of Sauvignon Blanc and the winemaker’s task of blending was a pleasure. Expect some full-flavoured, well-balanced and textured wines in 2016.
WINEMAKER’S NOTE: An aromatically intense wine showing aromas of white flesh nectarine, tropical fruit salad, gooseberry and lemon zest. Other aromas noted include quince, nettle, dried oregano and cut straw. The palate has a fleshy entry and seamless flow finishing with a lively crisp acidity – lingering citrus flavours and cut straw.
VINIFICATION: Grapes harvested in the cool of the night were gently pressed and the juice clarified quickly to retain the maximum aroma expression. Selected strains of yeast were added to fully capture the aromatic intensity of this vibrant Sauvignon Blanc. Ferment was undertaken at cool temperatures over several weeks before blending, light fining and filtration.
Variety: Sauvignon Blanc
Food Matches: Fish, shellfish or as an aperitif
Cellaring: 1 – 2 years
RS: 3.0 g/L Alcohol: 12.5% pH: 3.13 TA: 7.2 g/L