Some still say that the best Sauvignon Blanc in the world come from New Zealand. Those that make this proclamation invariably will state that Marlborough makes some of the best in NZ. Well, to each their own - that is one of the great marvels of wine-tasting: we each have our own sense of taste...we all taste sweet a little differently, sour a little differently. Some of us love pickles, even with wine - and some could think of nothing better than NZ Sauv Blanc with some warm brie and fresh bread.
This winery actually is fairly new to the wine-game, and recently has invested a great deal of capital into developing all of their hardware & wine making gear. If memory serves, they even engineered some of the equipment themselves! Pretty cool if you ask me.
WINE A
clear visual;
- very pale straw
- slight green tinge to it
- moderate legs
clean nose; moderately intense notes of
- green grass
- granitey minerality
- soft floral notes
- subdued fruit nuances of green grapes, golden delicious apples
clean palate; 0 dryness, full- acids, 0 tannins, moderately intense flavors of
- the green apple is immediate and intense
- mellow grassy notes
- crisp minerality on the back of the palate
- after-palate is all lemon, grapefruit & a touch of cape gooseberry
moderate body, moderate or moderate- alcohol, decent structure
IMHO, this is not a wine to be drunk on it's own - this is a food wine. The acids I found a touch overwhelming and so I would pair this with rich rich food - such as chicken florentine or chicken Kiev. Really! You will never hear me advocate chicken Kiev (that throwback to the 1980's) but in this instance, with the black forest ham, the gruyere cheese... I think it would pair marvellously and allow those acids a good counter-balance.
2009 "Nautilus" Sauvignon Blanc
from the Wairau & Awatere Valleys, Marlborough, New Zealand
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