Shows richly expressive aromas and flavors of freshlime, lemongrass, ripe nectarine, and citrus. Overall, the wine is powerful, crisp, clean and dry.
Wine Spectator 89 points - The 2013 Sauvignon Blanc offers a wonderfully intense grapefruit and green mango nose with nuances of fresh grass and peas. It has a nice suggestion of silky texture in the mouth with vibrant citrus flavors and balanced acid finishing with some herbal layers coming through
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CRAGGY RANGE VINEYARDS 2013 CRAGGY RANGE SAUVIGNON BLANC
"Detailed and aromatic, with green apple, pear and melon flavors that are bright and fresh, showing a squirt of lemon juice. Floral, perfumed accents of honeysuckle linger on the finish. Drink now." Wine Spectator 89 points
Wine maker notes
Craggy Range's Te Muna Road vineyard, in the Martinborough district at the south end of the North Island, is an exceptional estate unique in New Zealand. The property is divided into two terraces: an upper terrace lying entirely on the old, stony, decomposing Martinborough soils well suited to Pinot Noir; and a geologically distinct lower terrace dominated by classic New Zealand greywacke stones, a superb terrior for Sauvignon Blanc. This sheltered lower terrace, along the Huangarua River, is the former bed of this river and its deep, stony soils are interspersed with layers of sand, silt and clay. There are also significant deposits of limestone pebbles that have eroded from the adjacent hills over time. The majority of the vineyard's fourteen Sauvignon Blanc parcels, totaling 130 acres, are situated on the lower terrace.
At harvest in early to mid-April, when the fruit has achieved 21º to 24º brix, each of the eleven parcels are gathered, the majority by hand, and most maintained separately throughout the fermentation process. The hand-picked grapes are chilled to 45(F overnight and then gently whole cluster pressed before cold settling. The machine-harvested parcels are picked when cool, early in the morning, and similarly pressed. All pressings are eliminated at this stage.
The clear free-run juice is slowly cold-fermented partly with indigenous and partly with selected yeasts, and depending on the harvest, ten to twelve percent of the wine is barrel fermented with the balance vinified in stainless steel. The wine then spends two to four months on the fine lees. After a selection of the best parcels the wine is blended, gently fined and bottled in September.
This wine will pair well with aperitifs, seafood and poultry.
Craggy Range exclusively crafts single-vineyard, terroir-driven wines from key winegrowing properties—and serves as a benchmark ambassador for the high quality of New Zealand’s wines.