Estate Sauvignon Blanc 2019
Schubert Wines
Region: Martinborough
Country:New Zealand

93-Bob Campbell MW; 91-Decanter
Tasting Notes

Ripe tropical fruits and white flowers on the nose. There is telltale New Zealand Savvy character here, but it eschews the overwhelming grassy or ammonia notes that can make some too aggressively aromatic. On the palate, tingling fresh acidity frames flavours of peach, orange blossom, kiwi and hints of herbaceousness, more fresh green herbs than cut grass. Serve well chilled with freshly shucked oysters or with a lighter chill alongside a vegetarian stir fry.

Sauvignon Blanc originates from the French regions of Loire Valley and Bordeaux. The grape most likely gets its name from the French words sauvage (“wild”) and blanc (“white”) due to its early origins as an indigenous grape in South West France. Sauvignon Blanc often buds late but ripens early, which allows it to perform well in sunny climates when not exposed to overwhelming heat. Sauvignon Blanc grows in nearly every winemaking region on earth and is produced using a variety of methods, resulting in a wide spectrum of styles that range from lean to bountiful. It is a popular and unmistakable white that is loved for its “green” herbal flavors and inherently high acidity.

An hour’s drive from New Zealand’s capital city of Wellington, at the southeastern tip of the North Island, lies Wairarapa, synonymous for many people with its famous sub- region, Martinborough. Home to 4% of New Zealand’s vines but 11% of its winemakers, Wairarapa’s estates tend to be small-scale and quality-obsessed. Low yields are the norm and exciting wines are the result – it is undoubtedly the North Island’s most exciting area for Pinot Noir, and a friendly rivalry exists between Martinborough and Central Otago in the south. The mountain range to the west creates a natural rainshadow making Wairarapa the driest region on the North Island. The wind is wicked and the climate harsh, resulting in small berries, thick skins and naturally low yields. The wines are vivid and pure, sometimes hedonistic. Thankfully, balance and subtlety is maintained due to the region possessing New Zealand’s largest diurnal temperature variation.

The East Taratahi, or “Marion’s Vineyard”, sits on alluvial soil over top of ancient river gravel. These well-drained soils, as well as the climate, planting density and crop care, give extremely reduced yields of top quality grapes. Planted predominantly with Dijon clones of Pinot Noir, there are small plantings in advantageous sites of Syrah, Sauvignon Blanc and Pinot Gris.

Hand-harvested and de-stemmed. A series of selected yeasts are used in controlled batches for fermentation, each one chosen for the particular aromatics they build during the process. For extra complexity, the wine is fermented and aged in a combination of stainless steel and French oak.

Wine Type: White

Variety: N/A

Classification: N/A

Orientation: South

Appellation: Wairarapa

Gradient: N/A

Soil: Tauherenikau Shallow Silt Loam

Farming Practices: Organic and sustainable

Residual Sugar: <1 g/l

Alcohol: 13.2

Malolactic: Yes

Botte Size: 750 ml

Acidity: 5.8 g/l

Other Practices: Sustainable, Certified Organic