Sauvignon Blanc from
New Zealand – Wairarapa & Wellington
17.5+/20The fruit for this wine came from 24 y.o. vines from the home block. It was whole-bunch pressed and fully barrel-fermented to 14.7% alc. and dryness, the wine then aged 10 months in oak with lees stirring. Bright straw-yellow colour with light golden hues, this has a powerful and concentrated bouquet of smoky, toasty, nutty, quality oak with fresh herb nuances in the background. Rich, powerfully flavoured and showing sensual textures from the barrel-ferment, the toasty, smoky, bacon-like oak dominates, but sweet herb and tropical fruit notes are underlying the palate, and in support is good acidity providing a fresh line of tension. The mid and back palate show much more integration and the amalgam of oak and fruit suggests good development and emergence of the fruit over the next 3-4 years. Serve with firm-textured seafood, especially paua, and pork dishes. 17.5+/20 May 2011 RRP $35.00