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Featured Reviews




The Crossings ‘Wild’ Awatere Sauvignon Blanc 2016

02 March,2018

The Crossings is an Awatere Valley wine label that was established in 1996. It sits under the Yealands Wine Group umbrella and represents the produce from three Upper Awatere vineyards, the ‘Medway’, ‘Willow Flat’ and ‘Brackenfield sites. The vineyards are tended by Bruce Shipley and the wines made by Jeff Fyfe of Yealands. Although the majority of the wines are classical Awatere Valley Marlborough expressions, there are limited production wines which show more adventurous winemaking. The ‘Wild’ Sauvignon Blanc is one such one, primarily sold in Europe, but Yealands is investigating releasing a small batch in the New Zealand market. Here, I review the ‘Wild’ Sauvignon Blanc employing indigenous yeast barrel-fermentation, lees work and MLF influence. www.thecrossings.co.nz

FEATURED WINES IN THIS REVIEW



The Crossings ‘Wild’ Awatere Valley Marlborough Sauvignon Blanc 2016

Sauvignon Blanc from New Zealand – Marlborough

18/20

Bright, even, pale golden-yellow colour, lighter on the rim. The nose is softly full with an accessible array of complex aromas of savoury nectarines and green stonefruit with ripe gooseberries and greengages, unfolding a little nuttiness, smoke and minerals. Some green bean elements emerge with aeration. Dry to taste and medium-full bodied, the flavours are mouthfilling with rich, complex, savoury green stonefruits and nectarines melded with hints of green beans and nutty oak. This is showing some secondary development. The fruit forms a deep and dense core revealing sweetness and richness, and is enlivened by fresh acidity. The wine flows along a very fine-textured line leading to a zesty, mouthwatering finish. This is a mouthfilling, complex-flavoured oak-influenced Sauvignon with sweetly rich flavours of green stonefruits with some secondary bean notes, enlivened by refreshing acidity. Serve with herb-marinated seafood and white meat dishes over the next 2-3 years. Fruit from the ‘Willow Flat’ vineyard indigenous yeast fermented with light solids in a 1,000 L French oak oval and a selection of seasoned barriques to 13.5% alc. and 1.3 g/L RS, the wine aged in these barrels for 8 months with batonnage and partial MLF. 18.0/20 Mar 2018 RRP $38.99 TBC

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