Maxwell Creek Sauvignon Blanc 2009

Winemaker's Notes:

After several dry seasons, January 2009 started in similar fashion. February brought some storms, but the remainder of the year was short on rain. This was good for vineyard flavors and also served to moderate the yields. All of this lead to wines with good structure and intensity. After nice spring conditions, June brought average temperatures, while July really turned up the heat for 2 weeks, which was followed by some hot days in August. This launched us into the harvest season for the Sauvignon Blanc, with juices in tank showing promise early on in the fermentation.

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Maxwell Wines:
Since 1979, family owned Maxwell Wines, with its forty acre estate vineyard, has built a reputation for producing hand made, rich and robust reds that combine exquisite fruit quality with structure and finesse. The signature Lime Cave Cabernet and Ellen Street Shiraz reds are acclaimed for their cellaring potential and purity of expression. The white wines achieve freshness and superb varie... Read more
Since 1979, family owned Maxwell Wines, with its forty acre estate vineyard, has built a reputation for producing hand made, rich and robust reds that combine exquisite fruit quality with structure and finesse. The signature Lime Cave Cabernet and Ellen Street Shiraz reds are acclaimed for their cellaring potential and purity of expression. The white wines achieve freshness and superb varietal character via slow, cool ferments that capture the delicacies of the grapes. At Maxwell's, we believe "Life's too short to drink bad wine". The family is also famous for its range of Maxwell Meads, being the most significant producer in the southern hemisphere of this time-honoured, delicious and golden fermented honey. As mead is one of the oldest fermented drinks known to mankind, the late Ken Maxwell was inspired to research and produce what are now highly acclaimed as the benchmark of meads in the world. The Maxwell Meads’ purity of flavour is testament to almost 50 years of family research and development. Read less

After several dry seasons, January 2009 started in similar fashion. February brought some storms, but the remainder of the year was short on rain. This was good for vineyard flavors and also served to moderate the yields. All of this lead to wines with good structure and intensity. After nice spring conditions, June brought average temperatures, while July really turned up the heat for 2 weeks, which was followed by some hot days in August. This launched us into the harvest season for the Sauvignon Blanc, with juices in tank showing promise early on in the fermentation.

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