Envoy Johnson Vineyard Marlborough Sauvignon Blanc 2016
- Barrel-fermented
- Dry style
- Banana & passionfruit
- Crisp acidity
"This serious sauvignon blanc was oak fermented and aged on the yeast lees for up to 12 months. It's a rich, textural wine with a mix of grassy and tropical fruit varietal flavours and toast, ginger and spicy oak flavours. It's sauvignon-plus. Suprisingly fresh" Bob Campbell, Master of Wine, Real Review, Feb 2022
Roast nuts, citrus, and melon, with a distinctive banana, passionfruit aroma that is typical of this wine. Crisp acidity is a feature, and even after full malolactic fermentation it retains a fresh, mineral acid structure. Layers of citrus fruit and dried herb flavours unfold and are supported by the smoky, creamy influences of oak maturation. Envoy Johnson Vineyard Sauvignon Blanc has been grown and made with cellaring as a focus. Expect it to show its best from five years after vintage date.
Johnson Vineyard River and E Blocks, Waihopai Valley – stony alluvial silt loam, very free draining.
The blocks were handpicked and pressed to tank for several hours before draining to barrels. All fermentation occurred in oak vessels between 1200L and 225L capacity, and took place over 9 - 11 months. After blending to tank, the wine remained on full lees for several months prior to bottling in the winter of 2017.
Food Pairing: Pairs perfectly with seafood and salads and tomato, lemon and vinaigrette dressings.
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Envoy Johnson Vineyard Marlborough Sauvignon Blanc 2016
Envoy Johnson Vineyard Marlborough Sauvignon Blanc 2016
- Barrel-fermented
- Dry style
- Banana & passionfruit
- Crisp acidity
"This serious sauvignon blanc was oak fermented and aged on the yeast lees for up to 12 months. It's a rich, textural wine with a mix of grassy and tropical fruit varietal flavours and toast, ginger and spicy oak flavours. It's sauvignon-plus. Suprisingly fresh" Bob Campbell, Master of Wine, Real Review, Feb 2022
Roast nuts, citrus, and melon, with a distinctive banana, passionfruit aroma that is typical of this wine. Crisp acidity is a feature, and even after full malolactic fermentation it retains a fresh, mineral acid structure. Layers of citrus fruit and dried herb flavours unfold and are supported by the smoky, creamy influences of oak maturation. Envoy Johnson Vineyard Sauvignon Blanc has been grown and made with cellaring as a focus. Expect it to show its best from five years after vintage date.
Johnson Vineyard River and E Blocks, Waihopai Valley – stony alluvial silt loam, very free draining.
The blocks were handpicked and pressed to tank for several hours before draining to barrels. All fermentation occurred in oak vessels between 1200L and 225L capacity, and took place over 9 - 11 months. After blending to tank, the wine remained on full lees for several months prior to bottling in the winter of 2017.
Food Pairing: Pairs perfectly with seafood and salads and tomato, lemon and vinaigrette dressings.
Original: $103.71
-65%$103.71
$36.30Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Barrel-fermented
- Dry style
- Banana & passionfruit
- Crisp acidity
"This serious sauvignon blanc was oak fermented and aged on the yeast lees for up to 12 months. It's a rich, textural wine with a mix of grassy and tropical fruit varietal flavours and toast, ginger and spicy oak flavours. It's sauvignon-plus. Suprisingly fresh" Bob Campbell, Master of Wine, Real Review, Feb 2022
Roast nuts, citrus, and melon, with a distinctive banana, passionfruit aroma that is typical of this wine. Crisp acidity is a feature, and even after full malolactic fermentation it retains a fresh, mineral acid structure. Layers of citrus fruit and dried herb flavours unfold and are supported by the smoky, creamy influences of oak maturation. Envoy Johnson Vineyard Sauvignon Blanc has been grown and made with cellaring as a focus. Expect it to show its best from five years after vintage date.
Johnson Vineyard River and E Blocks, Waihopai Valley – stony alluvial silt loam, very free draining.
The blocks were handpicked and pressed to tank for several hours before draining to barrels. All fermentation occurred in oak vessels between 1200L and 225L capacity, and took place over 9 - 11 months. After blending to tank, the wine remained on full lees for several months prior to bottling in the winter of 2017.
Food Pairing: Pairs perfectly with seafood and salads and tomato, lemon and vinaigrette dressings.
