 2010 Like it or not, the New Zealand Wine Industry rides and falls on the fortunes of Sauvignon Blanc. Savvy (sic) Kiwis understand the differences expressed in the wines from our various growing regions but in our Export markets, its all NZ, or by sheer volume, more likely Marlborough Sauv Blanc. It was with considerable dismay then, that we recently learned that our brothers in that vast region have bestowed 30% more of this variety on the market than they did in the previous season, meaning Marlborough now accounts for 75% of NZ’s winegrape production and Sauvignon 69%. If you enjoy Sauv Blancs that are interesting and a little different, please, seek out the smaller regions! This wine has a overwhelming pungency of green gooseberry and shining gun metal while fields of therapeutic nettles giving a zany lift to the nose. Underlying this are bay leaf, high-country Marino lanolin and hints of aloe salve. Much of the excitement of Sauvignon is in the aroma but hopefully it can be just as eloquent in the mouth, adding to the experience by imparting all-important drinkability. The palate here is alive and kicking with invigorating raspberry leaf, chopped nutmeg and plump fresh figs. Chilled green tea and yellow fleshed nectarine combine with rum and raisin flavours and just a hint of ploughman’s pickle. The structure is ductile yet taught making the wine fit like a bootleg jean on a street poet while the texture is firm and slightly gritty, think baking soda spilled on a cool marble bench. There is substantial mouth fill and back palate weight, which is cuboid rather than spherical and the slightly clingy, pith-cutting acidity closes the wine in a play it again Sam finale.
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We believe our Sauvignon Blanc is best served at approximately 11 degrees Celsius. |
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