2011 Giesen "The August 1888" Sauvignon Blanc Marlborough

SKU #1214102 95 points Bob Campbell

 Barrel fermented and matured Sauvignon Blanc made from hand selected grapes chosen for their extra concentration. A rich and intensely flavoured wine with complex smoky, toasty flavours adding extra interest to ripe melon and stone fruit characters. Satisfying Sauvignon with a great texture.  (2/2013)

95 points Decanter

 Toasty almonds and fresh brioche, tropical banana and well intergrated oak provides complexity and elegance. Macintosh aromas. Well constructed, definitely to be drunk with food. (MB)  (3/2014)

93 points James Suckling

 This wine subverts the varietal character of Sauvignon to deliver lime custard, papaya and guava. There are almost chalky nuances, too. Acidity has glazed, polished acid texture, and builds well, smooth and even. Lemon-pith finish.

90 points Robert Parker's Wine Advocate

 The 2011 The August 1888 Sauvignon Blanc has a somewhat neutral nose of fresh straw and baked apples with touches of toast and dried pineapple. The palate really comes through with a creamy texture and is bursting with refreshing acidity to lift the apple and toasty notes on the finish with good length. (LPB)  (12/2014)

Wine Spectator

 The roasted lemon, marmalade and peach cobbler flavors have good depth and richness. A moderate toasty note complements the citrus elements. (Web-2013)

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Price: $29.99
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Staff Image By: Ryan Woodhouse | K&L Staff Member | Review Date: 9/17/2015 | Send Email
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A serious statement in "premium" Marlborough Sauvignon Blanc. Giesen have fantastic vineyards dotted around Marlborough and the August contains the very best hand-selected parcels. Fruit is whole bunch pressed and run straight to barrel with full solids (no settling). It is fermented in french oak with an extended maturation on the lees. The resulting wine is rich, textural, concentrated and bursting with flavor. Quite dense ripe flavours ranging from citrus sorbet, to soft stone fruit, kumquat and passion fruit. The acidity is bright and fine drawing the wine out on the palate. Nice minerality with excellent persistence.

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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.
Alcohol Content (%): 14.5