Craft Farm ‘Loughlin Vineyard’ Hawke’s Bay Sauvignon Blanc 2014

Sauvignon Blanc from New Zealand - Hawke's Bay
Review Date : 06-Mar-2016
Bright straw-yellow colour with light golden hues at the heart. The bouquet is firm and well packed with greengage, nectarine, green stonefruit and herbal aromas, complexed by nutty, smoky and flinty detail. The nose has restraint, but good presence and depth. Dry to taste and medium-full bodied, the palate features sweet and savoury green stonefruit, herb and grassy fruit flavours forming a complex amalgam with waxy, nutty and flinty interest. The mouthfeel is fulsome and rounded, and is underlined by phenolic textures and alcohol drive. The palate is balanced by good acid liveliness and bite, but the wine carries to a soft, well concentrated finish. This is a complex Sauvignon Blanc with Semillon and oak influence. 85% BDX and MS clone Sauvignon Blanc and 15% BVID 14 clone Semillon from the ‘Loughlin’ vineyard, the Sauvignon Blanc WBP and tank fermented, the Semillon fermented in seasoned oak, the wine aged 9 months on lees without sulphur, the wine blended to 14.0% alc. and 1.0 g/L RS. 1,600 bottles made. 18.0/20 Mar 2016 RRP $35.00 Brilliant, full and even straw-yellow colour with lemon-gold and green hues. This has a full and well-concentrated bouquet of ripe, fresh, green stonefruits interwoven with herbal detail, along with nutty and smoky oak elements and complexing mineral nuances. Dry to taste and medium-bodied, the palate is softly deep with stylishly restrained, subtly rich and sweet fruit flavours of green stonefruits complexed by herbal elements, nutty oak, smoke and mineral interest. The wine has good vinous presence and mouthfeel, with fine, soft textures and integrated background acidity forming a positive line. The wine flows to a soft-textured, light finish with bitter herb, leaf and stonefruit notes. This is a softly concentrated Sauvignon Blanc with complex stonefruit, herb and smoky, nutty interest. Match with herb-marinated seafood, poultry and pork dishes over the next 3+ years. 85% BDX and MS clone Sauvignon Blanc and 15% BVID 14 clone Semillon from the ‘Loughlin’ vineyard, the Sauvignon Blanc WBP and tank fermented, the Semillon fermented in seasoned oak, the wine aged 9 months on lees without sulphur, the wine blended to 14.0% alc. and 1.0 g/L RS. 1,600 bottles made. 18.0-/20 Sep 2015 RRP $34.95

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