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This is our last load of the amazing 2021!!!
Rated 91/100 The Wine Spectator
Wine Orbit is a website featuring reviews of New Zealand wines and wines of the world. It is solely written by Sam Kim unless otherwise stated. Its aim is to provide the wine industry, trade and wine enthusiasts with reviews from a senior wine judge’s perspective. Sam Kim holds a Certificate in Winemaking from EIT (Hawke’s Bay), and has been judging wine for the last 20 years at various wine competitions and magazines.
2021 Mount Fishtail Sauvignon Blanc Sur Lie...$14.99
Marlborough Sauvignon Blanc
Made Sur Lie method - Sancerre style
A NEW style of Sauvignon Blanc from Marlborough, New Zealand. Made in the same “sur lie” style as the famous wines of the Loire Valley. Intense and concentrated with classic varietal flavors and a creamy middle palate
Rated 94/100 Sam Kim, Wine Orbit
Intense guava and passion fruit notes mingle with vetiver aromatics on a light, juicy and succulent frame, with citrus and pineapple notes on the crisp finish. Drink now. 10,000 cases made, 9,000 cases imported.Marlborough Sauvignon Blanc
Made Sur Lie method - Sancerre style
A NEW style of Sauvignon Blanc from Marlborough, New Zealand. Made in the same “sur lie” style as the famous wines of the Loire Valley. Intense and concentrated with classic varietal flavors and a creamy middle palate
Rated 94/100 Sam Kim, Wine Orbit
Rated 91/100 The Wine Spectator
Wine Orbit is a website featuring reviews of New Zealand wines and wines of the world. It is solely written by Sam Kim unless otherwise stated. Its aim is to provide the wine industry, trade and wine enthusiasts with reviews from a senior wine judge’s perspective. Sam Kim holds a Certificate in Winemaking from EIT (Hawke’s Bay), and has been judging wine for the last 20 years at various wine competitions and magazines.
Mount Fishtail Sauvignon Blanc “Sur Lie” is different from the 300+ labels currently in the market. One has to remember that more than 80% of all Marlborough SB’s are made with fruit that is contract grown and contract processed. This means that there is little control over yield sizes, picking regimens, processing methods and winemaker manipulation. The fact that the vast majority of all Kiwi SB is made with a single clone, called UCD1, and is processed in the same way, with (often) overcropped fruit, suggests that consumers are unlikely to tell the difference from one wine to the other, since they all taste so alike. In the end, the only thing that matters becomes the price. Wines like this one, prove that there can be a stylistic renaissance for Marlborough SB and we think that this development of more mid palate texture, is the perfect solution for the American market.
SUR LIE AGEING: The process of allowing this wine to sit on the lees (left over dead yeast cells) in order to extract flavors and enrich the palate. Wines aged on their lees tend to be creamier, richer, fuller-bodied, with greater depth and complexity.
SUR LIE AGEING: The process of allowing this wine to sit on the lees (left over dead yeast cells) in order to extract flavors and enrich the palate. Wines aged on their lees tend to be creamier, richer, fuller-bodied, with greater depth and complexity.
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