Sauvignon blanc is widely considered by the wine drinkers of the world to reach its pinnacle of potential in Marlborough. The Astrolabe Province Marlborough Sauvignon Blanc is made from grapes grown across three Marlborough sub-regions: the Wairau Valley, the Awatere Valley and the Kēkerengū Coast. The blend of sites, soils and aspects within this wine gives it great complexity, reflecting both the capability of the region as a whole and my own palate. I have sought out sites across the whole Marlborough wine region, looking for different soils and climates and carefully managing cropping levels so that I have the best fruit to work from.
We machine harvest the grapes at night or in the cool parts of the day to preserve the purity and intensity of flavours. In the winery, I take great care to handle the fruit in a way which allows the flavours and aromas of the region to come through. At the end of the growing season, I look at all the wines I have made from the various sub-regions and try to put together the most complete and balanced, integrated version of a Marlborough sauvignon blanc.
I blend to suit what I think is Astrolabe’s style, which reflects what I’ve learnt as a winemaker and drinker over the years. My style is dry, expressive and elegantly balanced. For me it is about getting a lovely sense of fully developed green spectrum flavours from all these different sites and putting them in a glass in a way that is well-styled and elegant. My Marlborough Sauvignon Blanc always presents with ripe green flavours like passionfruit, blackcurrant leaf and gooseberry. In the palate, it is full and round and finishes dry and lingering.
This is a drier style of sauvignon blanc, acidity kept nicely in balance with the alcohol and the very little residual sugar that is there, so it’s all about how all these things come together to make a pleasurable whole. I craft my wines so that nothing stands out as one singular spike, instead revealing a lovely layering of flavours and aromas that people can keep finding as they spend time savouring the glass.
Simon Waghorn — Winemaker
Pale straw with green highlights.
Powerful gooseberry, white currant, red capsicum, passionfruit and lime peel aromas.
Medium-bodied, with strong flavours of makrut lime, passionfruit, lemongrass and a refreshingly smooth, dry and persistent finish.
How long you can keep sauvignon blanc aging depends on the quality of wine, winemaking methods and the taster's palate preferences. This wine is made in classic style and can be enjoyed fresh, but it will bottle age gracefully with careful cellaring.
Fresh, leafy green salads; goat's cheese; seafood of all types; and dishes with lifted, aromatic herbs.
SAUVIGNON BLANC SERVING TEMPERATURE
It is best to serve sauvignon blanc chilled.
“The classy 2021 vintage (5*) was grown in the Awatere Valley (49 per cent), Kekerengu (21 per cent), the Southern Valleys (21 per cent) and the Wairau Valley (9 per cent). Very fresh and weighty, it has lifted, herbaceous aromas and vibrant, penetrating flavours of melons, limes and green capsicums, appetisingly crisp, fully dry and sustained.” AUG 21
New Zealand Wines: Michael Cooper’s Buyer’s Guide 2022
“Lively, crunchy, creamy-textured sauvignon blanc with green capsicum, lemongrass, passionfruit and a suggestion of tree fruit flavours with a touch of matchstick. A perfectly-balanced wine with a lengthy finish.” DEC 20
Bob Campbell, Master of Wine
The Real Review © The Real Review
“Classic bouquet and palate with flavours of tropical fruits and apple, lemon pith and peach tea, fresh herbs of sage and basil. The core of fruit and minerality are accentuated by sweet acidity and its palate refreshing qualities. Well made, lengthy, harmonious and ready. Best drinking from today and through 2025+.” DEC 20
Cameron Douglas, Master Sommelier
Appellation Marlborough Wine AMW
Sustainably certified SWNZ