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!
Auntsfield South Oaks Sauvignon Blanc 2022
27,80 CHF*
37,07 CHF pro Liter
Barrel-aged wine from a tiny, elevated parcel in the vineyard. Here, on just two hectares, with soil composed of fractured Greywacke rock, the vines are subjected to extremely reduced treatment to achieve the highest concentration. The hand-picked grapes are spontaneously fermented in large French oak barrels (500–1300 litres) and aged on the lees for 10 months. A portion of the juice is fermented on the skins, which lends the wine additional texture and depth.
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Dog Point Section 94 Sauvignon Blanc 2020 - Re-Release
35,00 CHF*
46,67 CHF pro Liter
Considered as one of the best Sauvignon Blanc in the world. A barrel-fermented, no holds-barred style of Sauvignon Blanc with a signature flinty gravel aroma. This single vineyard parcel is situated within the Dog Point Vineyard, using the same low cropping level from vines planted in 1992. Fruit is hand-picked, whole bunch pressed and fermented and aged in older French oak barrels for 18 months.
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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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