Hawksdrift ‘Barrel Fermented’ Marlborough Sauvignon Blanc 2011

Sauvignon Blanc from New Zealand - Marlborough
Review Date : 10-Oct-2015
Bright, light straw-yellow colour, pale on rim. This has an elegant and restrained bouquet with subtle aromas of white stonefruits, lifted by white florals, and entwined with delicate nutty oak notes. The nose is slender in expression, with growing intensity of herbal elements along with some volatile lift. Dry to taste, this is tightly bound and elegant on palate. The flavours of white stonefruits and herbs are shy and restrained in expression, showing herbal interest and nutty, resinous oak detail. The wine follows a fine-textured line with some dry grip, the mouthfeel showing some acid bite which carries the wine to a tightly bound, dry finish with lifted herb and stonefruit notes. This is an elegant and shy oak-aged Sauvignon Blanc with a fresh, fine and dry palate along with some volatile lift. Serve with antipasto, seafood and poultry over the next 2 years. Hand-picked fruit from vines 14 y.o. from a single vineyard in the Dillons Point district, WBP and fermented partially by indigenous yeasts in seasoned French oak barriques to 13.75% alc., the wine aged 12 months in oak with partial MLF. 15.5+/20 Oct 2015 RRP $39.95 Full, pale straw-yellow colour with slight green hues, pale on rim. The bouquet is very subtle with gentle aromas of white and yellow stonefruits with nuances of citrus, herbs and nuts unfolding. Dry to taste, the palate shows good weight and presence, with delicate flavours of white stonefruits and herbs at the core. The mouthfeel is rounded with some creamy barrel-ferment balanced by a little phenolic texture and line, and lacy acidity. The wine has tension and lift, which leads to a soft, restrained finish with nuances of herbs and minerals. This is a very subtly flavoured Sauvignon Blanc with good weight and creamy barrel-ferment textures. Match with seafood and poultry over the next 2-3 years. Hand-picked fruit from vines 14 y.o. from a single vineyard in the Dillons Point district, WBP and fermented partially by indigenous yeasts in seasoned French oak barriques to 13.75% alc., the wine aged 12 months in oak with partial MLF. Approx. 40 dozen available. 17.0+/20 Aug 2013 RRP $39.95

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