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Ata Rangi

Martinborough Sauvignon Blanc 2018 750ml

Product Code: 810005-201875
Ata Rangi

Martinborough Sauvignon Blanc 2018 750ml

Martinborough Sauvignon Blanc 2018 750ml

Product Code: 810005-201875
S$49.00
S$49.00
OR
The 2018 Raranga Sauvignon Blanc follows winemaker Helen Master's recent trend of incorporating a small portion of skin-contact fermentation for increased texture/phenolics and exotic aromas. It's a fine effort, offering up hints of red currants and pink grapefruit on the nose, ample weight and concentration on the creamy-textured palate and a long, tactile finish.
  • New Zealand
  • Sauvignon Blanc
  • 92

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Product Description
Source: Issue 241 End of February 2019, The Wine Advocate; Issue Date: 28th Feb 2019 (RP-92)

The 2018 Raranga Sauvignon Blanc follows winemaker Helen Master's recent trend of incorporating a small portion of skin-contact fermentation for increased texture/phenolics and exotic aromas. It's a fine effort, offering up hints of red currants and pink grapefruit on the nose, ample weight and concentration on the creamy-textured palate and a long, tactile finish.
Drink Date 2019 - 2022

Source: jamessuckling.com. Issue Date: Wednesday, October 16, 2019 (JS-92)

This has a refined, citrus edge with such focused and compact lemons and limes, as well as some green mangoes. Long, linear and fresh. Drink now. Screw cap.

Source: Winemaker

Raranga Sauvignon Blanc (“woven” in Maori) is our expression of this variety in the low yielding Martinborough region. Utilising several traditional winemaking techniques including barrel ferments with high solids juice, extended skin contact and partial malolactic fermentation. Around 15% of the fruit was fermented in contact with skins, drawing out their more complex flavours. The grape skins also contain phenolics which, combined with the natural acidity, offer a fresh back bone. These portions are woven together to produce a complex and textural wine.

Complex nose of lemon curd, citrus blossom and white peach with spicy aromatics reminiscent of cinnamon apple pie. The texture that the on-skins and barrel fermentation components bring shows itself in a suppleness creaminess, which mingles with lemon zest notes and a tangy finish.
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