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Matua Sauvignon Blanc Marlborough 2007

Winemaker's Notes:

Good pre-vintage weather resulted in higher than average bunch counts, however patchy flowering reduced crops levels in line with average yields. Mild to warm ideal conditions leading up to harvest resulted in a very compact harvest at optimum ripeness, coinciding with normal picking dates. The grapes were machine harvested, with the juice being separated from the skins on arrival at the winery through a drainer. The skins were then pressed and the resulting juice reblended with the free run juice. The juice was cool fermented in stainless steel with various selected yeast strains to enhance the pungent natural aroma. After fermentation the wines were racked off gross lees and allowed to sit on light lees prior to blending and bottling. Light green in color, tropical fruits and passion fruit dominate the nose supported by typical Marlborough sweat. The palate is intense and generous; classical Marlborough acidity supporting rich powerful fruit that envelops the whole mouth. Wine Spectator | Daniel Sogg | May 15, 2008Recommended Wines from New Zealand : Top ValuesThis is lively, showing very good concentration to the lime, stone, orange peel and grass flavors.

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Matua Valley Wines Ltd:
Matua Valley Wines began as a small, family-run winery in West Auckland, New Zealand, in 1973. In the next few years, winemakers Ross and Bill Spence quickly gained a reputation for innovative, award-winning New Zealand wines - including the first New Zealand Sauvignon Blanc. Today, Matua Valley produces a wide range of distinctive wines, these innovative, award-winning New Zealand wines are now enjoyed all over the world

Good pre-vintage weather resulted in higher than average bunch counts, however patchy flowering reduced crops levels in line with average yields. Mild to warm ideal conditions leading up to harvest resulted in a very compact harvest at optimum ripeness, coinciding with normal picking dates. The grapes were machine harvested, with the juice being separated from the skins on arrival at the winery through a drainer. The skins were then pressed and the resulting juice reblended with the free run juice. The juice was cool fermented in stainless steel with various selected yeast strains to enhance the pungent natural aroma. After fermentation the wines were racked off gross lees and allowed to sit on light lees prior to blending and bottling. Light green in color, tropical fruits and passion fruit dominate the nose supported by typical Marlborough sweat. The palate is intense and generous; classical Marlborough acidity supporting rich powerful fruit that envelops the whole mouth. Wine Spectator | Daniel Sogg | May 15, 2008Recommended Wines from New Zealand : Top ValuesThis is lively, showing very good concentration to the lime, stone, orange peel and grass flavors.

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