2015 Framingham: F-Series Sauvignon Blanc Marlborough

SKU #1297193 92 points Raymond Chan

 Fruit from a 0.4 ha block of estate vines, around 8 y.o., indigenous yeast fermented, 65% in seasoned oak and the remainder in stainless-steel barrels to 13.0% alc. and 2.4 g/L RS, the wine aged 10 months on lees without MLF. Brilliant, light straw-yellow colour with pale green-gold hues. This has an elegantly concentrate and intense bouquet with complex aromas of greengages, nectarines and green stonefruits entwined with spicy herbs and subtle, savoury, nutty and smoky barrel-ferment elements. The aromatics grow in density and firmness with aeration. Medium-bodied, this has a tight core of savoury and spicy green stonefruits melded with herb and nutty, smoky layers. This has concentration and drive, and the wine flows along a very fine-textured line with integrated acidity. The palate has richness and a near creaminess to the mouthfeel and carries to a finish that blooms in complexing spice and oak detail. This is a complex, soft and finely concentrated, oak-influenced Sauvignon Blanc. Serve with Mediterranean cuisine and herb-marinated poultry and pork over the next 3 years. 1,733 bottles made.

K&L Notes

Proudly presented by Andrew as the antithesis of the “typical” Marlborough style Sauv Blanc. This Sauv Blanc comes from a particularly stony, rocky section of the estate vineyard that is farmed specifically to make this wine. Without boring you with the technical detail everything about this wine focused on turning down the volume of the intensely aromatic, fruity, exuberant aspects of NZ savvy and putting the focus on texture, minerality and lees derived complexity. Lots of people attempt this style; very few succeed in creating wines as enthralling as this. (Ryan Woodhouse - K&L NZ Wine Buyer)

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Price: $19.99

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Staff Image By: Stefanie Juelsgaard | K&L Staff Member | Review Date: 4/19/2017 | Send Email
This is a killy Savvy from one of New Zealand's most exciting producers. The fruit is coming off a malnourished, stony part of the vineyard, which may not sound like ideal conditions, but actually forces the vines the concentrate all their energy into the flavor of the grapes, because they struggle in that environment. The Sauv Blanc is light and bright with great concentrated fruit and no vegetal character thanks to a lot of leafing in the vineyard. Andrew Hedley is a minimalistic winemaker utilizing wild yeast fermentation, neutral barrels and extended lees contact to give depth and body to the wine. Finally, a different expression of the most popular NZ varietal and definitely something to put on your tasting list.
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Varietal:

Sauvignon Blanc

- One of the best known "international" varieties originally cultivated in France and considered the parent of, with Cabernet Franc, Cabernet Sauvignon. Sauvignon's wonderfully distinctive aromatics generate some of wine's most colorful descriptors, among them "cat pee," herbaceous, grassy, citrusy the world over. In France, the apex of Sauvignon Blanc production is the Loire Valley, in the appellations of Sancerre and Pouilly-Fumé, where the terroir expresses itself most beautifully through the grape. Sauvignon Blanc is also the leading white grape varietal in Bordeaux, where it is paired with the fatter, richer Sémillon to varying degrees. Relatively easy to cultivate, though more suited to cool climates, Sauvignon Blanc has made inroads in Europe outside of France, especially in Northeastern Italy's Friuli and Alto Adige, but also on the Slovenian border. These lovely wines are often overshadowed by Sauvignon Blanc's achievements in the New World, namely New Zealand, South Africa and California. New Zealand's Sauvignon Blancs, more conspicuously fruity than most French examples, landed the small island nation on the world wine map in the late-1980s and 1990s. South African Sauvignons are one of the most successful international varieties produced in that country and are often quite elegant and affordable. In California, Robert Mondavi managed to, almost single-handedly, created a market for Sauvignon Blanc by renaming his oak-fermented version Fumé Blanc. While some wineries still use the name, California Sauvignon Blanc has secured its place in the California wine pantheon, particularly those from the Napa Valley. Washington State, Chile and Argentina also have considerable plantings of the grape.
Country:

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.
Alcohol Content (%): 12
Organic: