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Monkey Bay Sauvignon Blanc Marlborough(2005)
- Winery:
- Monkey Bay
- Varietal:
- Sauvignon Blanc
- Region:
- New Zealand > Marlborough
- Type:
- White Wine
- User Tags:
- citrus, fruit, crisp, grapefruit, grass, (tree) fruit, white grape, sauvignon blanc, bargain, pome
Monkey Bay Sauvignon Blanc 2005
Vintage: 2005
Region: Marlborough, New Zealand
Grape Varieties: Sauvignon Blanc
Alcohol: 12.5% by volume
Total Acidity: 7.1 grams/litre
RS: .85 grams/litre
pH: 3.56
Description:
Bearing the image of a frolicking green monkey, Monkey Bay Sauvignon Blanc is delightfully fresh and lively. Overflowing with ripe,
sweet flavours of grapefruit and lemon, the palate is infused with delicate herbal characters. Finishing crisp and refreshing, this wine balances intense fruit qualities and read more...zesty acidity with the fullness and complexity derived from maturation on yeast lees.
Vitification:
Monkey Bay Sauvignon Blanc is predominantly sourced from our Marlborough vineyards, including our relatively new development at Rarangi, just south of Monkey Bay, which lies within the larger Cloudy Bay area.
Vinification:
Weather patterns during late summer and autumn of 2005 resulted in delayed grape maturation and a compressed harvest throughout most of New Zealand’s winegrowing regions. From February through to April the weather was cool but generally sunny, creating a slow ripening period. These extended ripening conditions are ideal for developing and retaining the critical flavour compounds that make Sauvignon Blanc so deliciously vibrant and crisp. As a consequence the fruit was harvested at optimum maturity, with excellent sugar and acid profiles. Utilisation of 25 tonne Tipper Tanks allowed fresher, more efficient processing of the grapes, with minimum handling. The juice was given between three and five hours of skin contact to aid in the extraction of flavours, before being fermented in stainless steel tanks. Batches of juice were inoculated with white wine yeast, selected for its contribution to the complexity of both aroma and mouthfeel. After fermentation the wine remained on yeast lees for two weeks, further enhancing complexity and mouthfeel. Careful blending was carried out to create this affordably priced, delightfully fresh and lively Sauvignon Blanc, bearing the image of a frolicking green monkey. The final blend was cold stabilized, lightly fined and filtered prior to bottling.
Colour:
Pale yellow in colour, with green hues and brilliant clarity.
Aroma:
A delicious bouquet of citrus and tropical fruits, layered with muted cut grass aromas.
Palate:
Monkey Bay Sauvignon Blanc is overflowing with ripe, sweet flavours of grapefruit and lemon, infused with delicate herbal characters. The palate balances intense fruit qualities and zesty acidity with the fullness and complexity derived from maturation on yeast lees. This charming, elegant wine finishes crisp and refreshing, with endless varietal character. (hide)
Vintage: 2005
Region: Marlborough, New Zealand
Grape Varieties: Sauvignon Blanc
Alcohol: 12.5% by volume
Total Acidity: 7.1 grams/litre
RS: .85 grams/litre
pH: 3.56
Description:
Bearing the image of a frolicking green monkey, Monkey Bay Sauvignon Blanc is delightfully fresh and lively. Overflowing with ripe,
sweet flavours of grapefruit and lemon, the palate is infused with delicate herbal characters. Finishing crisp and refreshing, this wine balances intense fruit qualities and read more...zesty acidity with the fullness and complexity derived from maturation on yeast lees.
Vitification:
Monkey Bay Sauvignon Blanc is predominantly sourced from our Marlborough vineyards, including our relatively new development at Rarangi, just south of Monkey Bay, which lies within the larger Cloudy Bay area.
Vinification:
Weather patterns during late summer and autumn of 2005 resulted in delayed grape maturation and a compressed harvest throughout most of New Zealand’s winegrowing regions. From February through to April the weather was cool but generally sunny, creating a slow ripening period. These extended ripening conditions are ideal for developing and retaining the critical flavour compounds that make Sauvignon Blanc so deliciously vibrant and crisp. As a consequence the fruit was harvested at optimum maturity, with excellent sugar and acid profiles. Utilisation of 25 tonne Tipper Tanks allowed fresher, more efficient processing of the grapes, with minimum handling. The juice was given between three and five hours of skin contact to aid in the extraction of flavours, before being fermented in stainless steel tanks. Batches of juice were inoculated with white wine yeast, selected for its contribution to the complexity of both aroma and mouthfeel. After fermentation the wine remained on yeast lees for two weeks, further enhancing complexity and mouthfeel. Careful blending was carried out to create this affordably priced, delightfully fresh and lively Sauvignon Blanc, bearing the image of a frolicking green monkey. The final blend was cold stabilized, lightly fined and filtered prior to bottling.
Colour:
Pale yellow in colour, with green hues and brilliant clarity.
Aroma:
A delicious bouquet of citrus and tropical fruits, layered with muted cut grass aromas.
Palate:
Monkey Bay Sauvignon Blanc is overflowing with ripe, sweet flavours of grapefruit and lemon, infused with delicate herbal characters. The palate balances intense fruit qualities and zesty acidity with the fullness and complexity derived from maturation on yeast lees. This charming, elegant wine finishes crisp and refreshing, with endless varietal character. (hide)
- Connoisseurs' Guide to California Wines
- Mar-06
- 81/100
-
March 2007
- Wine Spectator
- 04/30/06
- 87/100
-
April 2006
- December 2007
-
No written review
- Riverside Competition
- 03/31/02
- Riverside 2006 Competition Silver
-
June 2007
