A pale lemon wine showing explosive floral notes, exotic fruit flavours of white peach and apricot, crisp acidity and a refreshing finish.
Fruity, youthful style, reminiscent of nuts and peaches, already exhibits the trademark Anselmi complexity. No wood maturation, clean crisp flavours, long finish.
Lightly aromatic and floral in character with delicate flavours of white blossom and peaches, balanced with refreshing acidity.
A true cracker of a Marlborough Sauvignon Blanc that simply bursts with both quality and flavour.
Marlborough is famous for its two main river valleys, the Wairau and the Awatere, from where many of its great names hail. The Auntsfield plots lie directly between the two, in what is are known as the Southern Valleys. This is a sub-region where the climate is cooler and drier. With its mix of high-mineral Greywacke rock and old, low-fertility Loess clay soils, the Southern Valleys is regarded for its riper styles of wine with more structure, texture and minerality. The Auntsfield vineyard covers 65 hectares and is planted in Sauvignon Blanc, Chardonnay, and Pinot Noir.
This, the Single Vineyard SB, lies some way above Auntsfield's entry level and is made only from grapes grown on the main Estate. The style is aimed towards texture, complexity and length, balancing the typical Marlborough fruit spectrum and aromatics with richness and mouth feel: this is fully realised in the 2016. Unusually for an NZSB, although the majority of the wine was cool-fermented in stainless steel (standard), this was balanced by a portion of the fruit being subject to traditional winemaking practices: handpicked, whole-bunch-pressed and fermented in seasoned oak barrels, which very materially adds texture, body and length to the wine.
On the nose, it has powerful aromas of fresh passionfruit, ripe citrus and lime, with lesser notes of dried herbs, lemongrass, jalapeno and blackcurrant. It's no exaggeration to sat that we at Exel reckon this is one of the most deliciously aromatic NZSBs we have yet encountered.
On the palate, the Auntsfield is truly powerful and yet retains its elegance: it displays intense ripe fruit flavours of passionfruit and white peach, again with citrus notes of lime and mandarin. Minerality is a term all-too-often banded about in these tasting notes, yet there is a decided wet-stone twang here. Overally, the palate has intense concentration and generous weight, balanced by an underlying minerality and tight structure. All of which is to say: "glorious".
Pale gold in colour with a subtle nose of tropical fruit and refined oak. The palate is well balanced with ripe fruit and fresh well balanced acidity. The finish is long and concentrated with hints of apples and a touch of creaminess.
Light yellow straw with greenish highlights, with a fragrance of apple blossom, fresh citric taste with a soft and delicate finish.
Awarded 88 points and Recommended status by Decanter (www.decanter.com) in their October 2016 edition review of Argentina (see blue link below).
Complex and intense, with fresh floral notes and flavours of apricot and pear. The mouthfeel is rich and smooth.
The only similarity with the Beronia Blanco is that both are made from 100% Viura. This wine undergoes fermentation in American oak barrels for 5 months, the result is a full-bodied wine with delicious vanilla and mature fruit characters and a creamy finish.
Classic Clarksburg personality shines through in the green apple and pear notes, while a bit more tropical pineapple breezes by. The rich mouthfeel created by aging on the lees abounds mid-palate, while the finish is wrapped in creamy textures and tones from the malolactic fermentation. Spicy American oak notes of butterscotch and vanilla are the perfect balance to the freshness and acidity of this multifaceted wine.
A bright, vibrant wine, that is full-bodied yet fresh, easy to drink, and instantly accessible both in structure and flavour. The finish is long and lifted.