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BISHOP'S LEAP MARLBOROUGH SAUVIGNON BLANC 2023
Country: New Zealand, Marlborough
Grape Varieties: Sauvignon Blanc
Grape Varieties: Sauvignon Blanc
Winemaking and Ageing: The grapes are carefully selected from several vineyards in Marlborough, the renowned dry and sunny viticultural region situated at the north eastern tip of New Zealand`s South Island. Consisting of two parallel valleys, the Wairau and the Awatere, the region stretches along the Pacific Coast. The vines grow in mixed alluvial soils, which are geologically young and have been distributed along the valley`s floors by the Wairau and Awatere rivers. Ideal for viticulture, these alluvial soils have good drainage and low fertility, so the vine is forced to deepen its roots for hydration and nutrients, resulting in berries which are concentrated in flavour.
The grapes were pressed with minimal skin contact, to maintain the pure fruit flavours. The must was then cool fermented with selected yeasts in stainless steel to retain its freshness and zesty character.
Tasting Notes: Bishops Leap Sauvignon Blanc is a light bodied, mouth-watering wine redolent of grapefruit complemented by herbaceous flavours with a zesty and refreshing finish. Made at the award winning Saint Clair winery with grapes from the Awatere and Wairau Valleys, giving a wine with aromas of gooseberries, herbs and passion fruit.
SAINT CLAIR FAMILY ESTATE
Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley in 1978 and then establishing Saint Clair Family Estate in 1994. They own 160 hectares of vineyard in 10 different Marlborough locations chosen specifically for the attributes of their individual "terroir" and ability to produce top quality grapes. Neal Ibbotson combines his extensive expertise in viticulture with the talent of one of New Zealand`s leading winemaking teams led by Hamish Clark. Since 1994, when wines from the first vintage all won medals including gold, the name Saint Clair has been synonymous with quality and its award-winning record continues today. This is a sentiment shared by Bob Campbell MW, who says “Saint Clair now makes the country’s and perhaps the world’s best Sauvignon Blanc”.
Food Pairing: An ideal match with fresh seafood, pasta or white meats.
The grapes were pressed with minimal skin contact, to maintain the pure fruit flavours. The must was then cool fermented with selected yeasts in stainless steel to retain its freshness and zesty character.
Tasting Notes: Bishops Leap Sauvignon Blanc is a light bodied, mouth-watering wine redolent of grapefruit complemented by herbaceous flavours with a zesty and refreshing finish. Made at the award winning Saint Clair winery with grapes from the Awatere and Wairau Valleys, giving a wine with aromas of gooseberries, herbs and passion fruit.
SAINT CLAIR FAMILY ESTATE
Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley in 1978 and then establishing Saint Clair Family Estate in 1994. They own 160 hectares of vineyard in 10 different Marlborough locations chosen specifically for the attributes of their individual "terroir" and ability to produce top quality grapes. Neal Ibbotson combines his extensive expertise in viticulture with the talent of one of New Zealand`s leading winemaking teams led by Hamish Clark. Since 1994, when wines from the first vintage all won medals including gold, the name Saint Clair has been synonymous with quality and its award-winning record continues today. This is a sentiment shared by Bob Campbell MW, who says “Saint Clair now makes the country’s and perhaps the world’s best Sauvignon Blanc”.
Food Pairing: An ideal match with fresh seafood, pasta or white meats.
Case Bottles: 6
Product Id: 0044
For orders €100,00 and above we deliver free to your place
For orders below €100,00 delivery charge €10,00 within city limits
For orders below €100,00 delivery charge €10,00 within city limits
Sauvignon Blanc
An important white grape in Bordeaux and the Loire Valley that has now found fame in New Zealand and now Chile. It thrives on the gravelly soils of Bordeaux and is blended with Sémillon to produce fresh, dry, crisp Bordeaux Blancs, as well as more prestigious Cru Classé White Graves.
It is also blended with Sémillon, though in lower proportions, to produce the great sweet wines of Sauternes. It performs well in the Loire Valley and particularly on the well-drained chalky soils found in Sancerre and Pouilly-Fumé, where it produces bone dry, highly aromatic, racy wines, with grassy and sometimes smoky, gunflint-like nuances.
New Zealand, in the 1980s, began producing stunning Sauvignon Blanc wines with extraordinarily intense nettly, gooseberry, and asparagus fruit that set Marlborough firmly on the world wine map.
It is now grown very successfully in Chile producing wines that are almost halfway between the Loire and New Zealand in terms of fruit character.
It is also blended with Sémillon, though in lower proportions, to produce the great sweet wines of Sauternes. It performs well in the Loire Valley and particularly on the well-drained chalky soils found in Sancerre and Pouilly-Fumé, where it produces bone dry, highly aromatic, racy wines, with grassy and sometimes smoky, gunflint-like nuances.
New Zealand, in the 1980s, began producing stunning Sauvignon Blanc wines with extraordinarily intense nettly, gooseberry, and asparagus fruit that set Marlborough firmly on the world wine map.
It is now grown very successfully in Chile producing wines that are almost halfway between the Loire and New Zealand in terms of fruit character.
