WINE SPECTATOR 92 POINTS - "Luscious and expressive, with terrific concentration to the ripe peach, passion fruit and yuzu flavors on a sleek and juicy frame. Drink now. 3,200 cases made, 1,050 cases imported."
The 2022 Forrest Wines Sauvignon Blanc has a pale straw-yellow color, and a complex mix of aromas, including passionfruit, grapefruit, elderflower and flowering blossoms. Guava, passionfruit, aromatic herbs, lemon, thyme and sage, with hints of white flowers, are evident on the palate. It’s full and generous in the mouth, yet crisp, refreshing and dry, with just a hint of salty minerality on the finish.
WINEMAKER NOTES; The Sauvignon Blanc was drawn from four vineyards located around Renwick in the Wairau River Valley. While each one has its own characteristics, they share in common the Wairau plains’ gravel-rich, free draining and devigourating soil profile. This classic Marlborough terroir is critical in achieving the smaller berries and lower cropping levels needed to produce premium Sauvignon Blanc.
The grapes were machine harvested in the cool of the morning, cold settled and cool fermented in stainless.steel tanks. The wine is left on its lees to develop a textural creamy mid-palate, before being blended with a small oak component and then bottled
The 2022 Forrest Wines Sauvignon Blanc has a pale straw-yellow color, and a complex mix of aromas, including passionfruit, grapefruit, elderflower and flowering blossoms. Guava, passionfruit, aromatic herbs, lemon, thyme and sage, with hints of white flowers, are evident on the palate. It’s full and generous in the mouth, yet crisp, refreshing and dry, with just a hint of salty minerality on the finish.
WINEMAKER NOTES; The Sauvignon Blanc was drawn from four vineyards located around Renwick in the Wairau River Valley. While each one has its own characteristics, they share in common the Wairau plains’ gravel-rich, free draining and devigourating soil profile. This classic Marlborough terroir is critical in achieving the smaller berries and lower cropping levels needed to produce premium Sauvignon Blanc.
The grapes were machine harvested in the cool of the morning, cold settled and cool fermented in stainless.steel tanks. The wine is left on its lees to develop a textural creamy mid-palate, before being blended with a small oak component and then bottled
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