New Zealand's first sauvignon blanc
Hard to believe but it was only 40 years ago that New Zealand’s first sauvignon blanc was produced by Ross and Bill Spence of Matua Valley in West Auckland.
Images above, from left to right:
Matua Marlborough Lands and Legends Sauvignon Blanc - 2013
As winemaker St. George notes, “Those stelvin closures really lock the flavours in which is great for a big aromatic style like this.” A classic tropical Marlborough sauvignon, mouth-clenching acidity with a wash of flavours and aromas that have made this varietal so popular worldwide. A wine reflecting Bill Spence’s philosophy…’we want to make our wines with enjoyment top of mind.’
Matua Single Vineyard Awatere Valley Sauvignon Blanc - 2013
The Spence brothers, Ross and Bill, had no idea the importance of making the first sauvignon in West Auckland in 1974. Observes Bill, “We didn’t realise the impact it would have, and you could say we ultimately changed the way the world drinks white wine.” Forty years on Bill is still involved as an ambassador-at-large although the flame has now been passed to winemaker Nikolai St George who is determined to face the challenges associated with creating world class wines. This wine is full of capsicum, grilled pineapple, mint, lemon and dry herbs.
Matua Hawkes Bay Sauvignon Blanc - 2013
Stylistically sauvignon blanc from Hawkes Bay tends to be softer with more of a citrus bite and often a more slightly chalky minerality. Put that down to warmer conditions and an absence of the more regular cooler nights you get in Marlborough. This wine has an elegant style with those expressive aromas of gooseberry and passionfruit.
Price: $19. Available at cellar door.
For a limited time only.
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