Barrel fermented Sauvignon Blanc

Barrel fermented Sauvignon Blanc

Discover New Zealand Sauvignon Blanc beyond the norm. These wines are not as pungent and fruity as the famed Marlborough style. Here you find Sauvignon Blanc in a different style.

Winemakers take the unique New Zealand fruit and create a more complex, weighty wine. They are using different techniques to create interesting, distinctive wines with greater depth, complexity and weight.

Some of these wines are considered amongst the best of the world. Discover and enjoy!





Ata Rangi Te Wa Sauvignon Blanc 2019

Ata Rangi Te Wa Sauvignon Blanc 2019

23,00 CHF - 24,00 CHF*

31,99 CHF pro Liter

Ata Rangi Te Wa Sauvignon Blanc 2019

Ata Rangi Te Wa Sauvignon Blanc 2019

23,00 CHF - 24,00 CHF*

31,99 CHF pro Liter

Te Wa , 'time and place' in te reo Maori pays homage to the distinctive wine style delivered by the stony, alluvial gravels and the cool climate of the Martinborough Terrace. A Sauvignon Blanc, that can be enjoyed in years to come.


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Man O' War Gravestone Sauvignon Semillon 2018

Man O' War Gravestone Sauvignon Semillon 2018

24,90 CHF - 25,90 CHF*

34,54 CHF pro Liter

Man O' War Gravestone Sauvignon Semillon 2018

Man O' War Gravestone Sauvignon Semillon 2018

24,90 CHF - 25,90 CHF*

34,54 CHF pro Liter

Taking it's name from the fluted basalt boulders that solemnly surround our volcanic hilltop vineyards, Gravestone is bequeathed upon the finest blend of Sauvignon Blanc and Sémillon. Fully fermented in barrel.


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Fincher The Dividing Line Barrel Aged Sauvignon Blanc 2018

Fincher The Dividing Line Barrel Aged Sauvignon Blanc 2018

25,90 CHF - 26,90 CHF*

35,87 CHF pro Liter

Fincher The Dividing Line Barrel Aged Sauvignon Blanc 2018

Fincher The Dividing Line Barrel Aged Sauvignon Blanc 2018

25,90 CHF - 26,90 CHF*

35,87 CHF pro Liter

This impressively complex and layered Sauvignon Blanc is beyond mainstream: barrel fermentation and extended lees contact in older barrels. A collaboration between Master of Wine Liam Steevenson and Winemaker Ben Glover, this is a unique offering that illustrates the quality and diversity of Marlbrorough. A reflection of single site viticulture.


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Mahi Boundary Farm Sauvignon Blanc 2018

Mahi Boundary Farm Sauvignon Blanc 2018

27,80 CHF - 28,90 CHF*

38,53 CHF pro Liter

Mahi Boundary Farm Sauvignon Blanc 2018

Mahi Boundary Farm Sauvignon Blanc 2018

27,80 CHF - 28,90 CHF*

38,53 CHF pro Liter

A lovely wine with great length, style and charm. This barrel aged wine shows off a complexity and charm unique to the Boundary Farm and Mahi winemaking control.


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Blank Canvas Abstract Sauvignon Blanc 2017

Blank Canvas Abstract Sauvignon Blanc 2017

30,80 CHF - 31,80 CHF*

42,41 CHF pro Liter

Blank Canvas Abstract Sauvignon Blanc 2017

Blank Canvas Abstract Sauvignon Blanc 2017

30,80 CHF - 31,80 CHF*

42,41 CHF pro Liter

While the classic expression of this famous wine style is about fruit purity and crispness, this wine represents an alternative interpretation.

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Hans Family Estate Sauvignon Blanc 2016

Hans Family Estate Sauvignon Blanc 2016

35,20 CHF -15% RRP 41,50 CHF *

46,93 CHF pro Liter

Hans Family Estate Sauvignon Blanc 2016

Hans Family Estate Sauvignon Blanc 2016

35,20 CHF -15% RRP 41,50 CHF *

46,93 CHF pro Liter

Only 5 bottles left. A rare, highly concentrated, barrel-fermented Sauvignon Blanc that can age beautifully. Only 250 cases are made each year. 

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Why barrel fermented Sasuvignon Blanc?

New Zealand winemakers love to create new, exciting wines out of the country's favorite grape Sauvignon Blanc.

There is increasing diversity of styles achieved through the use of wild ferments, degrees of lees contact, as well as fermentation and/or ageing in oak, both old and new.

All these techniques create styles away from the zingy, crisp Sauvignon Blanc style and add something new to the pleasure of experiencing different wines.

Wild ferments and barrels

Helps to add complexity and texture, without dominating the nose. Barrel fermentation also helps to tame the crisp acidity.

Lees contact (with stirring)

The yeast adds both savoury notes and also serves to work as a natural fining agent.

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