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A classic "top of the south" style

Aromatically intriguing mix of fresh sweet florals, tangelo/citrus along with nettle & crushed herb notes

Enjoy with a caramelised onion & goats cheese tart

Greenhough Nelson Sauvignon Blanc 2017

$22.99p/Btl
Elsewhere $25.99 $22.60
6 Btls, $137.94 6 Btls, $119.95
Awarded 4.5 Stars Awarded 89/100 Points Awarded 89/100 Points Organic Wine Bio Grow
Greenhough Nelson Sauvignon Blanc 2017

Greenhough Nelson Sauvignon Blanc 2017

At first fresh and vibrant, the wine opens with a little time to reveal a softer, generous core...
$22.99p/Btl
Elsewhere $25.99 $22.60
6 Btls, $137.94 6 Btls, $119.95

Accolades

Awarded 4.5 Stars

Michael Cooper, Buyer’s Guide 2018

Awarded 89/100 Points

Joe Czerwinski, Robert Parker, The Wine Advocate

Awarded 89/100 Points

Rebecca Gibb, Master of Wine

Description

A classic "top of the south" style, vibrant and crunchy in spirit. A portion of high solids fermentation with indigenous yeasts has bridled the most overt of varietal characters and contributed subtle palate texture and depth. Aromatically there’s an intriguing mix of fresh sweet florals, tangelo/citrus along with nettle and crushed herb notes. This is reflected in the flavour profile of the palate. At first fresh and vibrant, the wine opens with a little time to reveal a softer, generous core of melon, tangelo and variously ripe citrus.

Spring was on the mild to cool side of the temperature range. These conditions persisted deep enough into the season to affect flowering, resulting in lighter than average yields at harvest. Rainfall during Spring was well above normal. The Summer months were slightly cooler than the historical average but dry enough that water restrictions were imposed by late February. Cyclone Debbie (early March) brought unseasonal rainfall and ended the dry period. The cooler season with lighter crop load meant that fruit ripended more gradually with harvest beginning about a week later than in recent years. All fruit was harvested prior to the onset of the second cyclone, Cook, in mid-April. What was looking to be a prolonged harvest was in the end short and sharp and like 2016 logistically challenging. Wines at this stage look vibrant and aromatically expressive with outstanding colour in the pinot noir.

The grapes for this wine wiere de-stemmed, pressed and settled. Inoculated with a range of yeasts and tank fermentation. Approx. 15% high solids wild fermentation and lees contct in French oak, both new and seasoned. Blended post-fermentation following a short period on full solids. Bottling took place 15 August 2017.

 

 

Seal

Screw Cap

Payment

Alcohol

12.8%

Delivery

NZ (from $5.70)

Member Rating

NA

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