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2016 Marlborough Sauvignon Blanc

2016 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

Hawksdrift Barrel Fermented’ Marlborough Sauvignon Blanc 2016 Bright, even, pale golden-hued yellow colour, a little lighter on the rim. The nose is softlyfull with well-proportioned aromas of ripe green stonefruits, greengages and nectarinesharmoniously entwined with a subtle layer of fresh herb elements and nutty oak. Dry to tasteand medium-full bodied, the palate has gently rich and concentrated flavours of greenstonefruits and fresh herbs melded with spicy, nutty oak. The fruit forms a concentrated core,rounded in mouthfeel and gently textured, with fresh, lacy energy providing cut. Theflavours carry to an elegant finish. This is a well-proportioned, oak-influenced SauvignonBlanc with green stonefruit flavours harmoniously layered with nutty oak on a rounded,concentrated palate and fresh acid cut. Match with herb-marinated poultry and pork dishesover the next 3+ years. Hand-picked fruit from the ‘Butt’ vineyard, lower Wairau, WBP direct to barrel and fermented to 13.0% alc., the wine aged 12 months in seasoned Frenchoak, undergoing batonnage and partial MLF. 18.0+/20 Nov 2018 RRP $TBC

 

Vintage

Vintage 2016
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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