2015 Greenhough "Hope Vineyard" Sauvignon Blanc Nelson (Elsewhere $25)

SKU #1267607 95 points Bob Campbell

 Fresh, tangy Sauvignon with an appealing mix of bright stone fruit, nectarine, mineral and lemongrass flavours, plus a subtle nutty character from barrel fermentation. The wine has an appealing texture while retaining energy and vibrancy. Very appealing.

95 points Sam Kim

 This is awesome. From their home vineyard (Hope), the grapes were whole bunch pressed and fermented in French oak barrels. The bouquet shows complex aromas of stone fruit, lemon peel, flint and almond, which lead to a concentrated and powerful palate that is rounded and richly textured. The wine is superbly structured by perfectly pitched acidity, finishing persistent and engaging. At its best: now to 2020. $28.00. Certified organic.

92-93 points Raymond Chan

 Fruit from the ‘Hope Vineyard’ 70% WBP and 30% given 30 hours skin contact, the wine barrel-fermented in 20% new oak with indigenous yeast to 14.0% alc. Brilliant straw-yellow colour, lighter edged. The nose is rich with deep and complex aromas of spicy greengages, nectarines and gooseberries entwined with nuances of nuts and smoke. This is restrained and stylish in expression. Dry to taste and medium-bodied, the palate is tightly concentrated with a core of green stonefruits, spicy gooseberries and nutty oak detail. The palate has good tension and drive with balanced acid freshness and a fine-textured, firm line. The fruit carries to a long, lingering finish of green stonefruits, herbs and smoke. This is stylishly concentrated oak-influenced Sauvignon Blanc with complexing detail and fine-textured linearity. Match with herb-marinated poultry and pork dishes over the next 3+ years. Certified BioGro organic.

90 points Vinous

 (barrel-fermented): Bright yellow-green. Rather subdued but pure aromas of lemon and menthol, plus an intriguing suggestion of sea-spray minerality. The lemon, lime and stone fruit flavors convey a light touch and lovely lift; a subtle suggestion of oak adds interest without impinging on the wine's fruit. Finishes dry, firm and refreshing, with a dusty impression of extract. An excellent Nelson Sauvignon Blanc. (ST)  (5/2016)

K&L Notes

In Feb 2016 I spent a week in Marlborough at the International Sauvignon Blanc Celebration. During that time I tasted literally hundreds of Sauv Blancs from NZ and around the world. Andrew Greenough's 2015 "Hope Vineyard" Sauv Blanc was a serious highlight of the trip. Hailing from the region of Nelson (Marlborough's lesser know neighbor) the Hope Vineyard bottling comes from an old block of vines, farmed organically with love and attention. This 2015 bottling is a combination of whole bunch pressing and 30% extended skin contact (30 hours). The skin contact gives the wine a certain je ne sais quoi to the wine boosting its character and texture. The wine is then wild yeast fermented in 20% new French oak barrels again adding weight and complexity. This is very serious, complex Sauv Blanc combining some of New Zealand's classic flavors of ripe citrus, gooseberry and tomato leaf with richer textures, smoky lees quality and subtle, nutty oak nuances. Really good stuff! (Ryan Woodhouse - K&L NZ Wine Buyer)

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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.
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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: