Marlborough Sauvignon Blanc is still ragingly popular and is widely regarded as one of the new ‘classics’. This New Zealand Sauvignon shows a zesty gooseberry grassiness and a gently floral note that stops it falling into the trap of being overtly herbaceous. Winemaker Sam Weaver is a Shropshire-born Brit who worked in various parts of the wine trade in the UK before relocating to New Zealand, first of all as a winemaking consultant, latterly becoming proprietor of Churton.
Benchmark notes of freshly cut grass, some elderflower and a hint of asparagus mark this firmly as New Zealand Sauvignon Blanc. A fresh, crisp acidity complements the ‘green’ fruit profile beautifully. Dry and bright on the palate with a richly, rounded body and delicate herbal notes on the long, lean finish. This Sauvignon, with its fresh crisp characters, provides the perfect foil to grilled fish dishes or goat’s cheese; it also works well with Thai green curries. Serve chilled, after an hour in the fridge, at 11°C.
(Jasper Morris MW, BBR Buyer)
Despite the out-of-the-box 2010 Viogner and some mighty fine Pinot Noir, it was the Sauvignon Blanc which was the star of the tasting, clearly reflecting Sam's love for Didier Dagueneau's wines...Lemon curd, subtle aromatics, bone dry, green pea and flint. Weighty and powerful, classic Sancerre style. A world away from the Marlborough norm.
(Patrick White - Sommelier's guide to New Zealand - Gourmet Traveller Wine, February/March 2012 issue)
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