Mission Codename Tsunami Blanc
Hereâs a WIA for a Sauvignon Blanc that deserves more than one!
If you havenât yet had our favorite Sauvignon Blanc of the year, youâre missing out⊠a New Zealand invasion has been threatening US shores and thatâs a wonderful thing!: The local wine press and the British seem to have felt the ripples and the shakes of this vinous phenomena, while weâve been sitting pretty through the silence before the storm, until nowâŠ
This white possesses the colors of a wheat field in late summer, waving gently with the warm embrace of a breeze. Now, is that a freshly chopped mango in there or a whole pineapple? Candied citrus and minerals too. The palate offers balance at its best, a dry-sweet tanginess offset by bursts of fruity esters all meld, with an ethereal mouthfeel. Fresh and long on the finish as the prefect lemonade on a hot, hot day, but with layers of complex salinity unfolding through. If you donât have a wok, borrow one to toss the freshest shellfish in ginger, garlic, and paprika. Spice it up as this has the intensity to shine through, though itâs very difficult to refrain from finishing the whole bottle within minutes of opening, donât say we did not warn you!
While you might say itâs too early to tell, this IS our favorite Sauvignon Blanc of the year. Maybe the decade?! Fans of Sauvignon Blanc either love or hate the typical overtly fruity, pungent, textbook New Zealand style and dear Operatives, letâs face it, this ainât our daddyâs New Zealand Sauvignon Blanc. Those come from Marlborough and are almost always all stainless steel made, but this is from Waipara and made in oak barrels, and radically different techniques. As defined by Master of Wine Bob Campbell in a Decanter magazine feature about a decade ago; âWaipara is the new Marlboroughâ and this wine shows why. The double 94 point reviews canât be wrong, for our humble Tasting Panel, they are even conservative!
Campbell continues; âForget Marlborough. With excellent growing conditions and an influx of producers, Waipara is stepping out of New Zealandâs shadows straight into the spotlight⊠Despite the interest from some of New Zealandâs largest wine producers, Waipara will never be a bulk wine region. Low and uneven cropping levels mean that quality winemaking is a key strategy for survival. The regionâs heat and rainfall during the critical October to April growing season are similar to Marlborough. Yet while Marlboroughâs grape growers point to cool night and hot daytime temperatures as one of the regionâs key quality factors, in Waipara the disparity is even greaterâŠâ
Hereâs what the wine press has to say:
94 Points - Cameron Douglas MS - âVarietal Sauvignon Blanc greets the nose with a sweet herb and angelica leaf tease. Golden Kiwifruit, apple and grapefruit follow close behind. No mistaking the sweet sweaty lift of barrel ferment and lees as well as natural ferment flintiness. A youthful reductive note swirls away easily. Very citrusy and crisp on the palate with lees and barrel flavours to follow. Grapefruit, apple and peach to finish. Youthful and delicious, lengthy and exciting. Drink now and through 2022.â
94 Points â Wine Orbit - âWonderfully fruited and intensely aromatic, the wine shows Gala apple, grapefruit, lemon peel and nectarine characters on the nose, leading to a succulent palate that is superbly weighted and flavoursome. It is vibrant and texturally delightful, finishing long and refreshing. At its best: now to 2022.â
What the Winery Says
2018 Grey's Peak 'Barrel Fermented' Waipara Sauvignon Blanc
- Winemaker
- Dom Maxwell
- Varietal
- 100% Sauvignon Blanc
- Vintage
- 2018
- Appellation
- Waipara, Canterbury, New Zealand
- Alcohol
- 13%
- TA
- 8.52 g/l
- pH
- 3.18
- Average Brix
- 22.2
- Harvest dates
- March 20 - April 10, 2018
- Malolactic
- 40%
- Aging
- 7 months on lees
- Barrels
- Neutral French oak