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The Konrad Sauvignon Blanc is a style that spans both hemispheres. The staff at Konrad adhere to old world philosophies where the signature of the vineyard is uppermost while using new world winemaking techniques to respect the fruit we have grown. The aromatics of this wine are intense yet classically restrained. The primary aromas of nettles, gooseberry and grapefruit are complemented by exotic fruits, subtle spice and the barest hint of flint. The palate is full flavored and quite punchy for this vineyard, a hallmark of 2013. It is a rich, mouth-filling style of Sauvignon with lovely doughy texture & impressive palate length. It is a wine that will comfortably develop for the next 5-8 years into a complex, toasty wine of great depth and character. Enjoy with classic European cuisine such as Vitello Tonnato (dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce), bouillabaisse, freshly shucked oysters or try it with a Kiwi delicacy, freshly caught & grilled Paua (Abalone) then lie back & think of the sea. - Winemaker's Notes
Sale Price: $19.99
Varietal: Sauvignon Blanc
Sauvignon Blanc is one of the most well known, popular, and distinctive varieties. Its base in the Old World is still strong, producing the famous wines of Sancerre and Pouilly Fume in the Loire Valley as well as much of southwest France, including Bordeaux where it is thought to have originated as a result of a spontaneous field crossing of Cabernet Sauvignon. Within the appellations of Graves and Entre-Deux-Mers, it makes fine dry whites, blended with Semillon, Muscadelle and Ugni Blanc. However its importance is not to be overlooked in neighboring Sauternes helping form some of the world's most sought after dessert wines. On the other side of the world New Zealand's association with the grape has become so strong the two are almost synonymous. On the whole they tend to be bolder with more pungent exotic aromas that their European counterparts. It is also cultivated to a large extent in South Africa, Chile, Australia, and California. Initially coined and marketed by Robert Mondavi as Fume Blanc, the Californian versions were aged in a little oak in order to tame the grassy quality, although now Fume Blancs may refer to unoaked Sauvignon too. Common tasting notes include, grass, gooseberries, lemon, and grapefruit from cooler regions. Riper, sweeter fruit notes such as melons, figs and pears are found in warmer climate renditions. Careful oak ageing can develop more weight and complexity, sometimes displaying tropical mandarin and stone fruit.
Country: New Zealand
Although vines have been planted in New Zealand for nearly 200 years dating back to 1819, it has only been relatively recently, since the 1970s, that wine production has taken off on a commercial level. The industry has grown at a phenomenal rate with exports increasing six fold in the first decade of the 21st century, and has now surpassed more traditional agricultural exports such as wool. With a combined length roughly that of California's, most of the vineyards on the two islands experience a cool maritime climate. There is a clear climatic distinction between the two. The north island is slightly colder and damper, experiencing a similar climate to Bordeaux, while the southern island is slightly warmer and drier. Many growers are diversifying their planting with other varieties, notably Pinot Gris and Riesling, however Sauvignon Blanc, the grape New Zealand established its reputation with, increased in plantings nearly 4 fold between 2005 and 2010. The red wine industry is heavily reliant upon its number one red wine grape, Pinot Noir, which in some areas such as Central Otago accounts for 78% of total plantings, as of 2009.
White wine is a wine whose color can be pale-yellow, yellow-green, and yellow-gold colored. The wine is produced from a variety of grape varieties. The flavor and color comes from the juice of the grape and sometimes the skin of the grape as well. Interestingly, not all white wine comes from white grapes. Some select red grapes are used as in Champagne.