Gold Medal - Royal Easter wine show
Winner Top 100 Sauvignon Blanc - Sydney International wine competition
5 Stars 94 points Raymond Chan
"Bright, golden-straw-yellow, even colour throughout. The nose is gently full and complex, nuances of nectarines, citrus, underlined nettles melded with nougat and barrel flint. Medium-full bodied, the palate is with depth and intensity, aromas of grilled lemon, pineapple, lemon curd have a good core, unveiling prickly spices, hazelnut nougat. The mouthfeel is creamy and broad, well-proportioned aromas of barrel flint, nut and spices entwined with the intense tropical fruit; acid tension lengthens the palate with the essence of lemon sherbet, lend a long, lifted finish. This is a well-balanced barrel-fermented Sauvignon Blanc with flavours of tropical fruit, citrus and flinty barrel details. Match with grilled fish and tempura over the next 5+ years. Fruit from Redwood Hills, Awatere Valley. Handpicked, whole bunch pressed, no settling, indigenous fermentation in 320L French Oak Cigars to 13% alc, 1.5 g/l RS. The wine was left on gross lees for 9 months. 18.5+/20 (94 pts) Dec 2020 RRP $24.99"

A super complex wine at this price level! Barrel fermented "oaked' Sauvignon Blanc. This a wine for the serious connoisseur 

Complex bouquet of grilled toast, vanilla and lemon marmalade. Full bodied and rich showing a supple round palate and well- integrated oak. delicately underpinned by notes of blackcurrant and dried herbs. Toasty complexity and a long persistent finish.

Try pairing this wine with, Roast Chicken, Goats cheese and meaty fish.

(TPA00002)

 

Country:

New Zealand

Region:

Marlborough

Variety:

Sauvignon Blanc

Style:

Crisp, dry, whites.

Winemaker:

Sam Bennett

Closure:

Screwcap

ABV:

 

Bottle size:

13.5%

 

750ml

Fruit:

⚫⚫⚫⚫⚫

Body:

⚫⚫⚫⚫

Sweetness:

⚫⚫⚪⚪⚪

Acidity:

⚫⚫⚫⚫⚫

Food Match:

Crayfish, Seafood, Chicken

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