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Featured Reviews

Framingham Marlborough Sauvignon Blanc 2017

11 December,2017

To most wine lovers in New Zealand, Framingham is best regarded as a Riesling producer, with winemaker Dr Andrew Hedley rated arguably as the best maker of that variety in the country. However, in actuality, Riesling accounts for only around 2,000 of the 25,000 case production at Framingham. The vast majority of the wine made is Sauvignon Blanc, and that is what owners SOGRAPE of Portugal purchased the winery for – to supply the world’s markets with a high quality bottling of Marlborough Sauvignon Blanc. Andrew Hedley gives his Sauvignon Blanc just as much attention as Riesling, employing techniques developed in the ‘F-Series’ wines. His approaches are to "maintain a bit of mystery” using ripe Wairau Valley fruit, skin fermentation, and maturation in acacia and oak wood, and to "do what you love”, realising that this is the variety that allows all the other indulgences at Framingham. Here, I review the new 2017 release of Sauvignon Blanc.


Framingham Marlborough Sauvignon Blanc 2017

Sauvignon Blanc from New Zealand – Marlborough


Bright, even, light straw-yellow colour, a little paler on the rim. The nose is softly packed, but voluminous with aromas of pungent passionfruit and dark herbs, along with white florals and stonefruit pith. The aromatics have very good depth and intensity. Dry to taste and medium-bodied, the palate is rich in fruit with pungent and savoury passionfruit flavours with dark herbs, nutty elements and stonefruit pith notes and a subtle piquancy. The fruit is enlivened by fresh, zesty acidity and the palate has noticeable phenolic textures lending structure to balance and nearly encase the fruit. The fruit becomes a little restrained in expression, but the wine has a sense of robustness, carrying to a lingering, crisp and fine-textured finish of passionfruit and herbs. This is a rich, pungent, savoury passionfruited Sauvignon Blanc with plenty of balancing texture and structure and a fresh, bright, stylish palate. Match with herb-marinated seafood, poultry and pork, and Mediterranean fare over the next 2+ years. All Wairau Valley fruit tank fermented with 11% in barrels by indigenous yeasts, predominantly in French oak with acacia wood, a mix of barriques and puncheons, with 4% fermentation on skins to 12.9% alc. and 4 g/L RS. 30% was ages aged 6 months on lees, the barrel and a portion of the tank wine without sulphur additions. 18.5/20 Dec 2017 RRP $24.99

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