Mt Beautiful North Canterbury Sauvignon Blanc 2019
- Full-bodied & creamy
- Melon & stone fruit
- Subtle Guava
- Crisp acidity
"Rich, ripe and flavoursome Sauvignon Blanc with melon, lemongrass and a touch of guava. quite a punchy wine with good weight and mouth-feel, a great texture and lengthy finish" Bob Campbell, Master of Wine, Real Review, Feb 2020
The 2019 Sauvignon Blanc has great aromatic power with herbal aromas of green bell pepper mixed with white stone fruits. On the palate, this wine is generous and full-bodied with lush stone and passion fruits. A creamy mouth feel is balanced by crisp citrus acid drive and great length of flavor.
The majority of the Sauvignon Blanc is planted on the most northern part of the vineyard which is cooler and more suited to this variety. All of our Sauvignon Blanc is hand-thinned and machine harvested before it is pressed into juice on site. The planted clones are a mix of University of California Davis (UCD) 1 and Mass selection (MS) on a mix of 101-14, 3309 and Schwarzmann rootstock, with a quarter of the vines Bordeaux clones BDX 316 and BDX 317, on Riparia Gloire rootstock. The Bordeaux clones tend to give a definite lift to Sauvignon Blanc flavors, with less cut grass and more tropical flavors providing a more artisan style, balanced, elegant wine which compliments a range of foods.
The 2019 growing season started off wet but lead into a long dry summer. Harvest started 10 April and ended 27 April. During harvest we focused on the best of the best vineyard blocks of Sauvignon Blanc; those with yields as low as eight tonnes per hectare. Grapes from these lower yielding sites give the wine a more concentrated flavor profile. The wine was mostly fermented cool with long slow fermentations to retain aroma and fruitiness. A proportion of the blend was aged on yeast lees for an extended amount of time for added texture and creaminess. Four percent was fermented in barrel (25% new oak). The wine was blended in September and bottled in October, eight months after harvest.
Food Pairing: Pair Mt. Beautiful Sauvignon Blanc with arugula and feta salad, pasta carbonara or freshly shucked oysters on a sunny day.
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Mt Beautiful North Canterbury Sauvignon Blanc 2019
Mt Beautiful North Canterbury Sauvignon Blanc 2019
- Full-bodied & creamy
- Melon & stone fruit
- Subtle Guava
- Crisp acidity
"Rich, ripe and flavoursome Sauvignon Blanc with melon, lemongrass and a touch of guava. quite a punchy wine with good weight and mouth-feel, a great texture and lengthy finish" Bob Campbell, Master of Wine, Real Review, Feb 2020
The 2019 Sauvignon Blanc has great aromatic power with herbal aromas of green bell pepper mixed with white stone fruits. On the palate, this wine is generous and full-bodied with lush stone and passion fruits. A creamy mouth feel is balanced by crisp citrus acid drive and great length of flavor.
The majority of the Sauvignon Blanc is planted on the most northern part of the vineyard which is cooler and more suited to this variety. All of our Sauvignon Blanc is hand-thinned and machine harvested before it is pressed into juice on site. The planted clones are a mix of University of California Davis (UCD) 1 and Mass selection (MS) on a mix of 101-14, 3309 and Schwarzmann rootstock, with a quarter of the vines Bordeaux clones BDX 316 and BDX 317, on Riparia Gloire rootstock. The Bordeaux clones tend to give a definite lift to Sauvignon Blanc flavors, with less cut grass and more tropical flavors providing a more artisan style, balanced, elegant wine which compliments a range of foods.
The 2019 growing season started off wet but lead into a long dry summer. Harvest started 10 April and ended 27 April. During harvest we focused on the best of the best vineyard blocks of Sauvignon Blanc; those with yields as low as eight tonnes per hectare. Grapes from these lower yielding sites give the wine a more concentrated flavor profile. The wine was mostly fermented cool with long slow fermentations to retain aroma and fruitiness. A proportion of the blend was aged on yeast lees for an extended amount of time for added texture and creaminess. Four percent was fermented in barrel (25% new oak). The wine was blended in September and bottled in October, eight months after harvest.
Food Pairing: Pair Mt. Beautiful Sauvignon Blanc with arugula and feta salad, pasta carbonara or freshly shucked oysters on a sunny day.
Original: $119.31
-65%$119.31
$41.76Product Information
Product Information
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Description
- Full-bodied & creamy
- Melon & stone fruit
- Subtle Guava
- Crisp acidity
"Rich, ripe and flavoursome Sauvignon Blanc with melon, lemongrass and a touch of guava. quite a punchy wine with good weight and mouth-feel, a great texture and lengthy finish" Bob Campbell, Master of Wine, Real Review, Feb 2020
The 2019 Sauvignon Blanc has great aromatic power with herbal aromas of green bell pepper mixed with white stone fruits. On the palate, this wine is generous and full-bodied with lush stone and passion fruits. A creamy mouth feel is balanced by crisp citrus acid drive and great length of flavor.
The majority of the Sauvignon Blanc is planted on the most northern part of the vineyard which is cooler and more suited to this variety. All of our Sauvignon Blanc is hand-thinned and machine harvested before it is pressed into juice on site. The planted clones are a mix of University of California Davis (UCD) 1 and Mass selection (MS) on a mix of 101-14, 3309 and Schwarzmann rootstock, with a quarter of the vines Bordeaux clones BDX 316 and BDX 317, on Riparia Gloire rootstock. The Bordeaux clones tend to give a definite lift to Sauvignon Blanc flavors, with less cut grass and more tropical flavors providing a more artisan style, balanced, elegant wine which compliments a range of foods.
The 2019 growing season started off wet but lead into a long dry summer. Harvest started 10 April and ended 27 April. During harvest we focused on the best of the best vineyard blocks of Sauvignon Blanc; those with yields as low as eight tonnes per hectare. Grapes from these lower yielding sites give the wine a more concentrated flavor profile. The wine was mostly fermented cool with long slow fermentations to retain aroma and fruitiness. A proportion of the blend was aged on yeast lees for an extended amount of time for added texture and creaminess. Four percent was fermented in barrel (25% new oak). The wine was blended in September and bottled in October, eight months after harvest.
Food Pairing: Pair Mt. Beautiful Sauvignon Blanc with arugula and feta salad, pasta carbonara or freshly shucked oysters on a sunny day.
