2011 Greenhough Sauvignon Blanc Nelson

SKU #1109288 90 points Robert Parker's Wine Advocate

 The 2011 Sauvignon Blanc displays intense gooseberry, grapefruit and fresh pea pod notes with a suggestion of peachiness. Medium-bodied, the crisp acidity and decent fruit concentration give it a nice texture through the very well-balanced, long finish. Drink this one now to 2014.  (10/2012)

Stephen Tanzer's International Wine Cellar

 (barrel-fermented with wild yeasts): Pale bright yellow. Expressive aromas of lime blossom, pepper and spicy oak. Sweet and ripe but with very good cut to the pineappley tropical fruit flavors. Good mid-palate stuffing and structure here. Finishes firm, brisk and persistent, with a lemony flavor and a nicely integrated oak element.  (9/2012)

K&L Notes

From the winery: "We harvest in several lots ensuring a range of flavours from herbaceous through gooseberry and melon towards tropical fruits at the ripest end of the spectrum. The finished wine displays a balance of these flavours. Nelson Sauvignon Blanc typically displays a little less pungent and overt character than the Marlborough style. Greenhough has evolved to embrace this comparative degree of restraint. Clay rich, stoney soils and moderate yields provide a dry wine with naturally lower acidity and genuine fruit weight. This is the foundation on which we build complexity. A small portion of high solids juice is fermented warm in new French oak using wild yeasts. The savoury, spicy, very textural character of this component contrasts markedly with the more punchy, fresh fruit aromas and flavours of the tank fermented wine."

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Staff Image By: Chiara Shannon | K&L Staff Member | Review Date: 8/22/2012 | Send Email
While Marlborough has become synonomous with prototypical New Zealand Sauvignon Blanc, the lesser-known region of Nelson is worth a serious look, especially if you are a fan of Sancerre and tend to prefer a leaner, more mineral-driven style of Sauvignon Blanc as opposed to the overtly grassy or gooseberried. This opens with a very Loire-like nose of lemon, hay, and minerals. The palate is fresh and vibrant, and though it expands to reveal subtle tropical fruits and delicate citrus aromas and flavors, it remains remains poised. Balanced, clean, and refreshing.

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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.