"This one smells like spring and tastes like summer" Dick Frizzell
4.5 STARS: Sam Kim, Wine Orbit
4 stars: Raymond Chan, Ryamond Chan Wine Reviews
Silver: Speigelau International Wine Competition
17.5/20: Raymond Chan, Raymond Chan Wine Reviews
"It's ripe and fragrant on the nose displaying passionfruit, feijoa and lime zest characters. The palate is juicy and lively with a refreshing mouthfeel and a lingering tasty finish. The wine is so approachable and friendly with plenty of appealing flavours. At its best: now to 2012". Sam Kim, Wine Orbit
"100% Sauvignon Blanc from the Wairau Valley, cool-fermented to 13.5% alc. and 2.0 g/L rs. Bright straw-yellow colour with some green hues, this has a soft, full and open bouquet of lush, ripe gooseberry fruit with notes of dark herbs and fresh nettles. Dry on palate, this is broad and very accessible, with up-front, lush, tropical fruit and gooseberry flavours. Soft acidity contributes to the gentle plushness, but keeps the wine sufficiently fresh and zesty. A crowd pleaser that will match seafood, salads and vegetable dishes over the next two years." Raymond Chan, Raymond Chan Wine Reviews
"A jump out of your glass Sauvignon Blanc with a combination of gooseberry, tropical fruits with a hint of capsicum. On the palate, ripe flavours are balanced by a lovely mouthfilling fresh fruit intensity, bright acidity and long persistent finish". WINEMAKER – ROD MCDONALD
Fruit was pressed immediately following picking and was settling in tank within a few hours of being picked to ensure that the fruit intensity and freshness of the juice endured. The juice was cool settled until it was clear then moved to a fermentation tank where it was fermented into wine. Cool ferment temperatures ensured the fruit intensity prized in Marlborough Sauvignon Blanc is preserved.
The wine was rested on yeast lees over winter before the wine was lightly fined and filtered before summer of 2010 got underway.
2010 was a great year for Marlborough Sauvignon Blanc. These grapes were sourced from the Wairau Valley and harvested at a point in their ripening where intensity of fruit flavours was matched by sugar and acid balance.