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Villa Maria R&d Sauvignon Blanc On Skins 2015

Winemaker's Notes:

This R&D Sauvignon Blanc ‘on skins’ pushes the boundaries of what to expect from a Marlborough Sauvignon Blanc. Non-conventional and made in very small quantities, it offers a point of difference among the existing range of wines in the Villa Maria portfolio. Spending 18 days on skins in an open top stainless steel fermenter, wild ferment was initiated then a neutral yeast strain added to ensure the ferment reached dryness. After pressing, the wine spent 11 months in seasoned (very old) French oak barriques, undergoing wild malolactic fermentation in the spring. No sulphur dioxide was used during the fermentation or maturation process, with no fining additions or filtration at any stage in the winemaking process.

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Villa Maria Estate Ltd:
Villa Maria is one of New Zealand's leading winemakers. Founded in 1961 by its current owner and Managing Director, George Fistonich, Villa Maria is 100% New Zealand owned. New Zealand's leading wine award winner Villa Maria has been New Zealand's leading wine award winner, both nationally and internationally since the early 1980's. Villa Maria's talented people have ... Read more
Villa Maria is one of New Zealand's leading winemakers. Founded in 1961 by its current owner and Managing Director, George Fistonich, Villa Maria is 100% New Zealand owned. New Zealand's leading wine award winner Villa Maria has been New Zealand's leading wine award winner, both nationally and internationally since the early 1980's. Villa Maria's talented people have an unrelenting passion to produce quality wines. Realising that it takes more than just good winemaking to produce quality, a passion to succeed begins in the vineyard. Astute site selection by Villa Maria's vineyard experts, is followed by superior vineyard management and then complemented by expert winemaking. A strong focus on continually improving the vineyards is considered by Villa Maria to be an incredibly important factor in quality winemaking. Read less

This R&D Sauvignon Blanc ‘on skins’ pushes the boundaries of what to expect from a Marlborough Sauvignon Blanc. Non-conventional and made in very small quantities, it offers a point of difference among the existing range of wines in the Villa Maria portfolio. Spending 18 days on skins in an open top stainless steel fermenter, wild ferment was initiated then a neutral yeast strain added to ensure the ferment reached dryness. After pressing, the wine spent 11 months in seasoned (very old) French oak barriques, undergoing wild malolactic fermentation in the spring. No sulphur dioxide was used during the fermentation or maturation process, with no fining additions or filtration at any stage in the winemaking process.

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