Proof that Sauvignon Blanc should not be taken lightly.
It has superior structure and body with typical fruit intensity that
makes Sauv Blanc so great. A welcome alternative to Marlborough.
Share this with friends over a bucket of prawns.
Tasting Note by Nick Bulleid MW
Wairarapa region lies to the east of Wellington, centred on large
terraces of river pebbles, and includes the famous Martinborough area.
Vines growing on the poor soils of this bank produce grapes with
concentrated flavour, in particular Pinot Noir and Sauvignon Blanc. The
normally frost–prone Wairarapa had a benign growing season and produced
a large crop of healthy grapes in 2008. A few rain days during the
harvest left early ripening varieties like sauvignon blanc largely
Winemaking was kept deliberately simple, but
rigorous. After pressing, the clarified juice was fermented in
stainless steel tanks at temperatures between 12 and 15°C. Cool
fermentation retains freshness and fruit intensity. The wine then
matured on its yeast lees to build middle palate and maintain that
This is a typically intensely flavoured New
Zealand Sauvignon Blanc. This particular vintage contrasts the more
familiar Marlborough style in showing considerable weight and body. It
goes best with strongly flavoured dishes, such as smoked salmon,
asparagus, marinated seafoods and salads. It is best enjoyed while
young and fresh, until mid 2010.
Bright, pale lemon yellow.
Very intense, with strongly grassy character and overtones of
gooseberries, passionfruit and other tropical fruits. A hint of
Structure / Palate
Relatively full bodied for the variety. Round and full in the mouth,
with powerful grassy and tropical flavours. Well–balanced acidity and