2011 Stratum (Sherwood) Sauvignon Blanc Marlborough

SKU #1087739 Robert Parker's Wine Advocate

 The 2011 Stratum Sauvignon Blanc offers a pleasant green apple, lemon and grapefruit nose with subtle notes of fresh herbs / thyme. The palate gives decent concentration, lively acidity and a medium-long, clean finish. Drink it now through 2013.  (10/2011)

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Price: $9.99
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Staff Image By: Steve Greer | K&L Staff Member | Review Date: 9/4/2012 | Send Email
You don't need to spend a bunch on a Marlbough Sauvignon Blanc. Not when you have great producers doing second labels of sorts like this from Sherwood. A touch of jalapeno pepper on the nose with lots of musky citrus. The palate is all grapefruit and peaches with decent acidity to keep the ripeness in check. This is a perfect party wine.

Staff Image By: Kyle Kurani | K&L Staff Member | Review Date: 8/28/2012 | Send Email
A very fresh and bright little bottle of wine! Green apple and citrus notes make up the core flavor profile, the lees aging gives it more weight and texture than expected from a lower priced wine.

Staff Image By: Ryan Woodhouse | K&L Staff Member | Review Date: 5/28/2012 | Send Email
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A great little Marlborough SB for everyday refreshment! This wine is all from Sherwood Estate fruit. Picked at night to preserve bright fresh flavors and aromatics. Pressed off to stainless tanks and allowed 3 months aging on lees which really helps flesh out the mid-palate. This is classic Marlborough SB with zesty grapefuit, citrus peel and white blossom. Some green notes but kept in check by the riper components. Perfect for seafood on the grill or when you need to load up for a party.
Top Value!

Staff Image By: Adam Parry | K&L Staff Member | Review Date: 3/30/2012 | Send Email
Great sav blanc under ten dollars and a pretty label. Just the right amount of grassy and citrus notes to make this a perfect summer quaffer!

Staff Image By: Jeremy Bohrer | K&L Staff Member | Review Date: 3/28/2012 | Send Email
Made by the wonderful folks at Sherwood Estate, this "Kiwi" Sauv Blanc has great balance between bright citrus and ripe melon flavors. They let it sit on it's lees for 2 months which gives it a beautiful richness too.

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Sauvignon Blanc

- One of the best known "international" varieties originally cultivated in France and considered the parent of, with Cabernet Franc, Cabernet Sauvignon. Sauvignon's wonderfully distinctive aromatics generate some of wine's most colorful descriptors, among them "cat pee," herbaceous, grassy, citrusy the world over. In France, the apex of Sauvignon Blanc production is the Loire Valley, in the appellations of Sancerre and Pouilly-Fumé, where the terroir expresses itself most beautifully through the grape. Sauvignon Blanc is also the leading white grape varietal in Bordeaux, where it is paired with the fatter, richer Sémillon to varying degrees. Relatively easy to cultivate, though more suited to cool climates, Sauvignon Blanc has made inroads in Europe outside of France, especially in Northeastern Italy's Friuli and Alto Adige, but also on the Slovenian border. These lovely wines are often overshadowed by Sauvignon Blanc's achievements in the New World, namely New Zealand, South Africa and California. New Zealand's Sauvignon Blancs, more conspicuously fruity than most French examples, landed the small island nation on the world wine map in the late-1980s and 1990s. South African Sauvignons are one of the most successful international varieties produced in that country and are often quite elegant and affordable. In California, Robert Mondavi managed to, almost single-handedly, created a market for Sauvignon Blanc by renaming his oak-fermented version Fumé Blanc. While some wineries still use the name, California Sauvignon Blanc has secured its place in the California wine pantheon, particularly those from the Napa Valley. Washington State, Chile and Argentina also have considerable plantings of the grape.

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.