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Description
Framingham Marlborough Sauvignon Blanc 2020Dry style Lemon & grapefruit Herbacious Lingering finish "Pungent, powerful, varietal and herbaceous bouquet with aromas of pineapple and mango, sweet grapefruit and fresh red apple; basil, sage and moments of elderflower. Equally powerful on the palate with a core fruit, herb and high acid drive. Flavours reflect the bouquet leading to lengthy, tropical, citrus and mineral finish. Delicious and lots to like" Cameron Douglas, Master Sommelier, Jun
- Dry style
- Lemon & grapefruit
- Herbacious
- Lingering finish
"Pungent, powerful, varietal and herbaceous bouquet with aromas of pineapple and mango, sweet grapefruit and fresh red apple; basil, sage and moments of elderflower. Equally powerful on the palate with a core fruit, herb and high acid drive. Flavours reflect the bouquet leading to lengthy, tropical, citrus and mineral finish. Delicious and lots to like" Cameron Douglas, Master Sommelier, Jun 2021
"Concentrated sauvignon blanc with melon, lime, guava, passionfruit, and lemongrass flavours. Quite a textural wine with good weight and a lingering finish" Bob Campbell, Master of Wine, Real Review, Mar 2021
Smoky aromatics, with flint, bitter lemon citrus, grapefruit, and suggestions of tropical fruit salad. Rich, fleshy palate with good mouthfeel, texture, and power. Flavours of grapefruit, stone fruit and sweet herbs and pesto.
Framingham Marlborough Sauvignon Blanc is designed to be typically Marlborough in style, with a few twists. We like to focus heavily on the texture of the wine, giving it some richness and mouthfeel so that it is not lean or austere. Consequently, it pairs easily with food on the table, but can also be satisfying drinking when food is not involved.
Each parcel of fruit is kept separate in the winery. Juices were predominately fermented in stainless steel using several different treatments, however 18% of the final wine was fermented in oak and acacia containers. A small (5%) component was fermented on skins. A portion of the blend was aged on full ferment lees for 6 months, the remainder on light lees.
Food Pairing: All kinds of seafoods, salads.
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