Elephant Hill Hawke’s Bay Sauvignon Blanc 2013

Sauvignon Blanc from New Zealand - Hawke's Bay
Review Date : 12-Feb-2015
Brilliant straw-yellow colour, lighter on rim. The bouquet is fresh and tightly bound with restrained fruit aromas of gooseberries with tropical fruit and mineral layers, unfolding a while floral lift with wild yeast smoke and savoury grassy elements. Dry to taste and medium-bodied, the fruit is stylishly restrained, but with piquancy and intensity, showing gooseberry and grassy flavours, along with lifted florals and herbs, yielding tropical fruit elements. The palate features a tight core with some phenolic grip and line, the wine cut by refreshing acidity. This has liveliness and drive, carrying through to a brisk lingering finish with gooseberry and minerally flavours. This is a crisp, tightly bound Sauvignon Blanc with gooseberry and mineral detail and a refreshing, textured palate. It will continue to develop over the next 3+ years. Match with seafood and herb-marinated white meat dishes. Made from 7 picks of the Te Awanga coastal vineyard, WBP and indigenous yeast cool-fermented to 13.0% alc. and 3.7 g/L RS, the wine aged 6 months on lees. 17.5/20 Feb 2015 RRP $22.00 Bright, very pale straw colour with green hues, very pale on rim. The nose is gentle with restrained and soft aromas of passionfruit along with nuances of fresh herbs, tropical fruits and mouthwatering gooseberries. This has good weight and presence to the bouquet. Dry to taste and medium-bodied, the flavours are well concentrated and softly presented building in depth and density. The expression is a little shy, showing passionfruit and gooseberries, along with aromatic herbs. The freshness and youthfulness is enhanced by underlying fresh acidity, lending energy and vibrancy, and the fruit carries to a moderately long finish. This is a soft and shy Sauvignon Blanc with good presence and vibrant mouthfeel. Match with seafood, salads and vegetables over the next 2 years. Made from 7 picks of the Te Awanga vineyard, WBP and indigenous yeast cool-fermented to 13.0% alc. and 3.7 g/L RS, the wine aged 6 months on lees. 17.0+/20 Jan 2014 RRP $22.00

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