Brancott Sauvignon Blanc Reserve 2004
Variety: 100% Sauvignon Blanc Region: Marlborough Description Colour: Light straw with green highlights. Aromas: Guava, stonefruit and lemongrass, highlighted by sweet green pepper. Palate: Rich and smooth with ripe stonefruit flavors complimented by herbal notes. Serving Suggestions Rich, creamy vegetable or seafood soups. Pan-fried prawns or scallops with fresh herbs or cream-herb sauces. Green vegetable and cheese-based quiches. Marinated goat's cheese with herbs and mustard. Cellaring Best consumed while young when the zingy freshness is dominant, although will develop further complexity if cellared for additional years. Winemaking Winemaker: Patrick Materman Following crushing, a portion was sent directly to bag presses to enhance flavor. The remaining portion was left in static drainer tanks for skin contact, maximising flavor extraction and providing strength and fullness on the palate. The free-run juice was then fermented slowly at cool temperatures to retain the very distinctive regional and varietal characters. Analysis Alcohol: 13.5% by volume PH: 3.16 Total Acidity: 7.4g/L as tartaric
We sampled this wine likely four years too late, but still preferred it over the 2008 OFV Pinot Gris or the the 2009 Stony Bay Sauvignon Blanc. The wine is very well balanced and can still be enjoyed - believe it or not - six years later! In other words, if it has been lost in your cellar, enjoy it.