2015 TWR (Te Whare Ra) SV5182 Sauvignon Blanc Marlborough

SKU #1297188 95 points Sam Kim

 A magnificent rendition of the variety; home-grown, low-cropped grapes were hand picked and hand sorted, and fermented predominantly in large seasoned oak vats, then matured on fine lees. The wine is subtle yet persistent, elegant yet powerful, exhibiting engaging aromas of white stone fruit, lemon peel, sweet basil, hay and a hint of oatmeal on the nose. The palate is concentrated and focused, and offers layers of fine texture and silky mouthfeel, brilliantly framed by seamlessly integrated acidity, leading to an extremely long, sustained finish. This is one of those rare sauvignons that can be cellared, and will improve with bottle age, gaining weight, texture and complexity. At its best: now to 2025. 150 dozen made. Certified organic.

94 points James Suckling

 A benchmark for barrel-fermented Marlborough Sauvignon Blanc. This gathers subtle aromatic and palate complexity and takes nothing away from the strong, pure lime and green passion fruit that underpins the wine. Striking purity. Drink now.  (11/2017)

92 points Bob Campbell

 A rich, textural sauvignon blanc, with extra weight and complexity achieved by barrel-fermenting 75% of the juice. Capsicum, melon and passionfruit flavours, with a seasoning of nutty oak and yeast lees character and a subtle struck flint reductive character.

91-92 points Raymond Chan

 Bright, pale straw-yellow colour with slight green hues, very light on the rim. This has a very finely proportioned and presented nose with elegantly concentrated aromas of green stonefruits, greengages and gooseberries, along with piquant, aromatic herbal elements. The nose has stylish intensity and penetration, unveiling hints of tropical fruits, smoke and steely minerals. Dry to taste and medium-bodied, this has a tightly bound core of greengages, green stonefruits and gooseberries, the fruit lifted by aromatic herbs and white florals, and detailed by flint, smoke and mineral nuances. The mouthfeel is refined and poised with fresh, lacy acidity and a very fine textural thread providing a guiding line, leading to an elegant, lingering finish of green stonefruits and minerals. This is an elegant and tightly bound, oak-influenced Sauvignon Blanc with green stonefruit, herb and mineral flavours on a poised and refined palate. Serve with herb-marinated seafood and poultry dished and Mediterranean fare over the next 3+ years. The first release of a Sauvignon Blanc under the ‘SV 5182’ label. Hand-picked and sorted fruit from the ‘Home’ block, 75% warm-fermented in seasoned French demi-muids and 25% in tank to 13.1% alc. and dryness, the wine aged 10 months on lees with some batonnage, and no MLF. Certified BioGro organic. 164 cases made.

91 points Robert Parker's Wine Advocate

 Three-fourths of the 2015 SV 5182 Sauvignon Blanc was barrel fermented, giving this wine a subtle veneer of pencil shavings layered over bold, intense, punchy Sauvignon fruit. Passion fruit and grapefruit are tinged with hints of fresh herbs on the creamy mid-palate, while lively citrus notes take over the lengthy finish. (JC)  (2/2018)

K&L Notes

Winemaker's Notes: "This is our inaugural release of a Sauvignon Blanc under our SV5182 designation. We feel that this 2015 release showcases the best expression of our site here at Te Whare Ra and the stellar quality of the 2015 vintage in Marlborough. This wine is the culmination of a 5 year project we have been pursuing with Sauvignon Blanc from our TWR home block. This wine is all about fruit purity and texture which is achieved with low crops, meticulous canopy management and lots of attention to detail with fruit selection. The focus was making a wine which has great texture and fleshiness and which is characterised by lots of layers and complexity with notes of ripe tropical notes with stonefruit and citrus with a lovely line of ripe minerality. This SV5182 release shows white stonefruit and a great florality coupled with lovely ripe tropicals and hints of basil and lime. These follow through to the palate which is fine and weighty with vibrant fleshy fruit and great texture balanced by a ripe, juicy acidity and lingering minerality."

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Price: $24.99

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Staff Image By: Sarah Covey | K&L Staff Member | Review Date: 4/18/2017 | Send Email
Granny smith apple, lemon zest, chalky minerality and a bit of toast and texture from lees contact and barrel fermentation, with very refreshing, zesty acidity. This is one drinkable Sauvignon Blanc!

Staff Image By: Ryan Woodhouse | K&L Staff Member | Review Date: 4/4/2017 | Send Email
A wine that was many years in the making. Talking with owners / winemakers Jason and Anna Flowerday about this wine was very revealing. For many years they have flirted with the idea of making a single block, barrel influenced Sauv Blanc from their home block of vines. They have repeatedly kept a small parcel separate and fermented it in a large 600L neutral French oak Puncheon barrel...but year after year they ended up blending it into the TWR "regular" Sauvignon Blanc bottling. However - in 2015 the wine quality, their confidence and the fruition of the "SV5182" program (a marker that distinguishes their BioGro organic certified estate wines from a couple wines that included growers fruit) meant that this experimental wine finally made it to bottle as a singular expression...and boy was it worth the wait! This is next level stuff. This wine was ultimately conceived in the vineyard; the rows selected for this endeavor are set up from the very beginning with this expression in mind. Super low yielding, hand tended vines mean concentrated fruit with depth and texture. The influence of the barrel is purely for lees contact and oxygen rather than any noticeable oak flavor. The wine has amazing purity, layers of texture, intense minerality and a persistence of flavor intensity that elevates it above it's multitude of Marlborough counterparts. I suspect it will age beautifully as well...certainly putting a case in my cellar to find out!

Additional Information:


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 (%): 13