The global success of Marlborough sauvignon blanc is a phenomenon the likes of which the wine world has rarely seen.
The coming together of grape and place has created something so striking, so distinctive, so captivating that it's hard to believe there was a time when Marlborough grew vegetables and sauvignon blanc was little known outside of small pockets of France.
This cracking wine from Maven wine shows you what the fuss is about. A starburst of zesty flavour, all gooseberries, passionfruit and a sprinkling of green herbs, it immediately captures your attention and has no intention of letting go. It has fabulously racy acidity, is fresher than skinny dipping in July in Lake Burley Griffen and the flavour lingers longer than an unwanted guest.
All that for just $99. That's the most bang you can get for your buck other than cheap Chinese fireworks.
Sensational savvy at its best.
Marlborough Sauvignon Blanc - Vintage Excess Clearance
Non Repeatable price
Limited availability
Cracking wine!!!
| Name: MAVEN MARLBOROUGH SAUVIGNON BLANC 2008 (12) |
| Vintage: 2008 |
| Alcohol: 12% |
| Drink Now Until: 2012 |
| Regions: Marlborough |
| Winemaker: |
| Oak: NIL |
| Varieties: Sauvignon Blanc |
| Foods: Barbequed snapper and lots of fresh summer salads |
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| Palate: Lifted aromas of passionfruit and gooseberry abound. A vibrant, lively wine, this Sauvignon balances the freshness of melon and lime with rich, ripe tropical fruit on the palate and a lingering finish. Subtle use of seasoned French oak casks on a portion of the blend adds further weight and complexity. |
| Highlights: This Premium Sauvignon was made from fruit of our own vineyard near the stony banks of Marlborough's Wairau River and from a range of other premium sites. We separated the main block into a number of zones and varied the amount of leaf plucking in each. This directly affects the fruit's flavour and composition, with more exposure to the Marlborough sun leading to riper, more tropical flavours.
A riper component, hand-picked separately, was then fermented using wild yeasts (in seasoned French barriques). Wild or natural fermentation involves leaving the juice to commence fermentation on its own without the aid of cultured yeasts. This is invariably slower, but allows the wine to develop to its natural potential and the result tends to be more complex and richly textured.
By picking separate parcels of the Sauvignon over a 3-week period we were able to capture a wider spectrum of flavour and aromas. A greener component was cool fermented in stainless steel at very low temperatures to retain its crisp, vibrant freshness and that unmistakeable Marlborough zing. |
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