2013 Framingham Sauvignon Blanc Marlborough

SKU #1150583 93 points Bob Campbell

 Aromatic Sauvignon Blanc with tree fruit/nectarine, currant bud, melon and a suspicion of oak. The wine is rich with a great texture thanks in part at least to barrel fermentation. Very impressive.

91 points Wine & Spirits

 This comes from estate vineyards in Wairau along with purchased fruit from the same area. A portion of the wine is barrel fermented, enriching the texture while still allowing the floral passion fruit intensity to shine through. It feels dry and structured. For roast fish.

90 points Wine Spectator

 Smooth, with a fleshy base of peach and nectarine, highlighted by juicy acidity and details of Meyer lemon, melon and ruby grapefruit. A good mix of power and elegance.

Robert Parker's Wine Advocate

 The 2013 Sauvignon Blanc opens with grapefruit, passion fruit and pineapple aromas overlaying a gentle undercurrent of freshly mown grass. Medium-bodied with good intensity of tropical fruit flavors, it has a lively backbone of acidity and a medium to long, herbal-laced finish. Drink it now to 2015. (LPB)  (10/ 2013)

K&L Notes

A classic Marlborough style with a mineral edge. Delivers punchy varietal characters of passion fruit, grapefruit and redcurrant. Texture is enhanced by some barrel ferment and the signature Framingham mineral finish is retained. Top Ten New Zealand Sauvignon Blanc in Cusine Magazine: "This concise, fragrant package from talented English-born winemaker Andrew Hedley is all fresh herbs, ripe lemon and apple. The fruit flows elegantly, a papery texture adding interest. This lengthy, juicy wine would sing alongside a mild Thai noodle curry. Bob Campbell MW: "Aromatic Sauvignon Blanc with tree fruit/nectarine, currant bud, melon and a suspicion of oak. The wine is rich with a great texture thanks in part at least to barrel fermentation. Very impressive."

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Price: $14.99

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By: Ryan Woodhouse |  K&L Staff Member  |  Review Date: 4/5/2014  | Send Email
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Lovely snappy, fresh, mineral driven Savy. Zesty citrus, crushed herbs, and some riper notes of lilikoi shine through. A nice lees contact component gives body and just a whisper of oak. Very balanced and precise with more complexity than most offerings in this price point.
Top Value!

Additional Information:

Varietal:

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.
Country:

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.
Organic: