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!
32,90 CHF*
43,87 CHF pro Liter
For winemaker Nick Mills of the top producer Rippon in Central Otago, the texture in the wine reflects the terroir. His Sauvignon Blanc is not a mainstream style and has an unusual rhubarb note and stony minerality. Delicious, fresh, very tight - this elegant Sauvignon Blanc from the schist soil will continue to evolve over the next few years.
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Blank Canvas Abstract Sauvignon Blanc 2018
31,80 CHF - 32,90 CHF*
43,87 CHF pro Liter
While the classic expression of this famous wine style is about fruit purity and crispness, this wine represents Matt and Sophie's alternative interpretation. The Abstract Sauvignon Blanc is about savoury, flinty complexity and seamless texture that they think draws parallels with the best white Bordeaux wines, at a fraction of the price.
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Greywacke Wild Sauvignon Blanc 2020
33,70 CHF - 34,70 CHF*
46,27 CHF pro Liter
Pioneering Marlborough winemaker Kevin Judd created this textural wine with a lingering finish – fermenting it in oak barrels and using wild yeasts. Doing so provides a significant savouriness and a totally different mouthfeel from the classic crisp and clean Marlborough Sauvignon. Prepare to experience something out of the ordinary.
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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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