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Description
Nautilus Estate Marlborough Sauvignon Blanc 2022Dry style Passionfruit Lime zest Mouth watering "Seven per cent of the juice was fermented with non saccharomyces yeast and 2% was barrel fermented to enhance creaminess and integrate flavours. This is a perfectly weighted Sauvignon Blanc with punchy passionfruit and lime zest flavours together with suggestions of lemongrass and green capsicum supported by seductively juicy acidity. Delicious wine" Bob Campbell, Master of Wine, Real Review, Jul 2022
- Dry style
- Passionfruit
- Lime zest
- Mouth-watering
"Seven per cent of the juice was fermented with non-saccharomyces yeast and 2% was barrel fermented to enhance creaminess and integrate flavours. This is a perfectly weighted Sauvignon Blanc with punchy passionfruit and lime zest flavours together with suggestions of lemongrass and green capsicum supported by seductively juicy acidity. Delicious wine" Bob Campbell, Master of Wine, Real Review, Jul 2022
"Fragrant, funky and characterful nose with aromas of guava, grapefruit, nectarine, Thai basil and nettles with a hint of struck match. A taut, vinous, elegant, textural style with zesty lemon and lime flavours and good length on the finish. Offering a level of richness, punch and power that's missing in many wines from this vintage" NZ Wine Rater, Sauvignon Blanc Tasting 2022
The 2022 Nautilus Sauvignon Blanc displays intense lifted aromas of passionfruit, lemongrass and ripe grapefruit. The palate introduces delightful lime zest flavours with mouth-watering intensity finishing with a strong textural component.
The 2022 growing season got off to a good start with favourable conditions in the first three months setting up a good crop. This was a relief after the low yields of last year. Then February brought significant rains and cloudy weather which made use feel a bit nervous. Fortunately, this was followed by a long dry spell in the lead up to harvest and we were champing at the bit to get the harvest underway. The Sauvignon harvest is best described as short, sharp, and very busy as we worked our way through the blocks in just fourteen days. With the threat of Covid in the community, there was a sense of urgency to get the grapes safely in the winery before our workforce became at risk and thankfully the harvest was completed without any additional drama. A very busy vintage has quickly turned into a very busy period and with wines are already looking delicious. Vintage 22 was logistically quite challenging, for a number of reasons, which makes it all the more satisfying when the wines come together nicely at the end of it all.
The fruit was machine harvested at night or in the cool of the morning and immediately crushed and pressed. The juice was then fermented with a variety of aromatic yeast strains in stainless steel tanks - the sole aim being to reflect and preserve the flavours and aromas grown in the vineyard. 8% of the juice was fermented with a non-saccharomyces yeast and 1% was barrel fermented. After fermentation, the wine was kept in contact with the lees for three months. This classic technique enhances creaminess and integrates flavours.
Food Pairing: Crunchy Fish Tacos with zesty yoghurt, lime & chive sauce.
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