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Ships within 48 hours · Estimated delivery Aug 7 - Aug 12
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Description
Framingham Marlborough Sauvignon Blanc 2023"Pungent, fresh, herbaceous and fruity with flavours of lemon and grapefruit, cape gooseberry and pineapple, fresh sage leaf and apple. Crisp and dry as the wine touches the palate, the acid line is distinctive carrying flavours and textures throughout [the palate]. Well made and ready to drink from early 2024 through 2027" Cameron Douglas, Master Sommelier "Fruity sauvignon with passionfruit, lime zest, juicy red capsicum and grapefruit flavours that
"Pungent, fresh, herbaceous and fruity with flavours of lemon and grapefruit, cape gooseberry and pineapple, fresh sage leaf and apple. Crisp and dry as the wine touches the palate, the acid line is distinctive carrying flavours and textures throughout [the palate]. Well made and ready to drink from early 2024 through 2027" Cameron Douglas, Master Sommelier
"Fruity sauvignon with passionfruit, lime zest, juicy red capsicum and grapefruit flavours that offers a concentrated example of a benchmark Marlborough sauvignon style. Traditionalists will love it. Drink 2024–2027" Bob Campbell, Master of Wine, The Real Review, Jan 2024
"Fresh and zesty white with sliced limes, pear skin, fine herbs and crushed stones. Juicy and crunchy on the palate with a medium body and mineral undertones. Refreshing and satisfying" James Suckling, Jamessuckling.com
Expressive aromatics with ripe yellow citrus such as grapefruit and subtle hints of wet stone. A powerful palate with volume and mouthfeel. Flavours of passion and stone fruit, sweet herbs, and a fine boned acid finish.
Framingham Sauvignon Blanc is designed to be typically Marlborough in style, with a few twists. Texture and mouthfeel are as important to us as aromatic and flavour profile. Consequently, this style pairs well with food.
Each parcel of fruit is kept separate in the winery. Juices were predominately fermented in stainless steel using several different treatments, however 10% of the final wine was fermented in oak and acacia puncheons. A small component was fermented on skins. 80% of the blend was aged on ferment lees for 5 months prior to being blended and bottled.
Food Pairing: All kinds of seafoods particularly shellfish, salads, and light summer fare.
Shipping Notes
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Exchange/Return Notes
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