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2013 Marlborough Sauvignon Blanc

2013 Marlborough Sauvignon Blanc

Winemaking / Viticulture

Hand-picked fruit from vines 16 y.o. from a single vineyard in the Dillons Point district, WBP and fermented mainly by indigenous yeasts in seasoned French oak barriques to 13.8% alc., the wine aged 10 months in oak with 33% MLF, undergoing batonnage. 

Reviews

4 Star - Raymond Chan

Fill, brilliant straw-yellow colour with light green-gold hues.  This has a full, broad and even nose of ripe gooseberry fruit intermixed with greengages, spicy herbs and nutty barrel-ferment aromas that reveal good depth in the glass.  Dry and medium-bodied, the palate is elegantly proportioned with a good core of green stonefruits, spices, herbs and nutty oak elements.  The fruit is supported by a grainy textured structure and racy acidity, the wine possessing a brisk and near-robust mouthfeel.  The fruit and oak has good presence and the wine is carried with good drive to a lively, mouthwatering, dry finish.  This is a well-proportioned fresh, textural oak-influenced Sauvignon Blanc with green stonefruit and nutty flavours.  Match with herb-marinated white meat dishes over the next 3+ years.    

Vintage

Vintage 2013
Region Dillons Point, Marlborough
Winemaker David Tyney
Harvested  
Treatment Fermented mainly by indigenous yeasts in seasoned French oak barriques 
Alc/Vol 13.8% 
Total Acid  
pH  
RS  
Cellaring Optimum drinking 5 years
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