Hawksdrift ‘Barrel Fermented’ Marlborough Sauvignon Blanc 2012

Sauvignon Blanc from New Zealand - Marlborough
Review Date : 10-Oct-2015
Hand-picked fruit from vines 15 y.o. from the home block in Dillons Point, WBP and fermented partially by indigenous yeasts in seasoned French oak barriques to 13.3% alc., the wine aged on lees in oak for 10 months, with 25-30% undergoing MLF. Bright, even, straw-yellow colour with light golden hues, lighter on the rim. The bouquet is deep and powerful with concentrated aromas of greet stonefruits and cut grass, unfolding herb and herbaceous notes, and some secondary green bean and asparagus elements. Dry to taste and medium-full bodied, the palate is deep with a luscious and sweet core of greengages, nectarines, cut grass and some secondary bean and asparagus flavours. The mouthfeel is very fine in texture, allowing the fruit richness to show. This is smooth-flowing, with a slipperiness, the palate enlivened by lacy acidity. The wine leads to an elegant, lingering finish of herbs, stonefruits and beans. This is a smooth-flowing, sweet-fruited, oaked Sauvignon Blanc showing some secondary bean development. Match with Mediterranean fare over the next 2+ years. 225 dozen made. 17.0+/20 Oct 2015 RRP $39.95 Brilliant straw-yellow colour with slight golden hues, pale on edge. Fresh, bright, ripe stonefruit aromas of nectarines and greengages show with concentration and depth. The fruit is subtly interwoven with oak and nutty elements and the bouquet is fresh and aromatic. Dry to taste and medium-bodied, flavours of greengages, nectarines and yellow stonfruits gently fill the mouth with richness and lusciousness. The mouthfeel is creamy and rounded from the barrel-ferment, but has good liveliness from ripe acidity. The palate is one of harmony and integration, with good breadth. Fine textures carry the flavours to a lush, flavoursome finish. This is a full, rounded oak-influenced Sauvignon Blanc with subtle and integrated complexing interest. Serve with Mediterranean-inspired fare over the next 3-4 years. Hand-picked fruit from vines 15 y.o. from the home block in Dillons Point, WBP and fermented partially by indigenous yeasts in seasoned French oak barriques to 13.3% alc., the wine aged on lees in oak for 10 months, with 25-30% undergoing MLF. 225 dozen made. 18.0+/20 Aug 2013 RRP $39.95

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