The Ned Sauvignon Blanc
|Region:||Marlborough , New Zealand|
|Closure Type:||Screw cap|
|Alcohol by vol:||13.0% vol|
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Brent Marris loves new challenges. Previously the winemaker at Oyster Bay, he left to start Wither Hills but in his spare time he has created a single vineyard on the terraces of an old riverbed. It is slightly cooler than Marlborough but enjoys long Indian summers which allows the fruit to gently achieve full ripeness without losing its characteristic zesty freshness.
Marlborough, located on New Zealand’s South Island, is by far the country’s largest winemaking region. Its modern era of viticulture began in the 1970s and since then it has become internationally renowned, especially for its zesty and fruity Sauvignon Blanc grape.
Situated on the east coast of the island with mountains to the west, Marlborough has one of the driest, sunniest climates in the whole of New Zealand yet it’s still relatively cool. This provides favourable, long periods within which grapes can ripen.
Wairau Valley is the most established wine-producing area within Marlborough however in the past few years, increasing amounts of vines have been planted in Awatere Valley, Hawkesbury and Waihopai. The real hot-spots in the region are Renwick, Blenheim and Cloudy Bay, where the strong contrast between hot sunny days and cool nights helps vintners extend the ripening period and deliver unique aromas and flavours.
Apart from Sauvignon Blanc, Marlborough is known for its quality Riesling, Chardonnay and Pinot Noir.
This white grape variety produces a highly aromatic wine with an array of flavours including lemon, green apple, gooseberries, asparagus and passion fruit. Rarely oaked (although there are exceptions, such as Fumé Blanc from the US), Sauvignon Blanc wines are typically fresh, crisp and usually best consumed when young.