Discover Framingham F-Series Sauvignon Blanc, an expressive and bold wine with ripe lemon and grapefruit aromas, and subtle notes of oak. Enjoy a creamy and textural palate full of citrus and complexity, perfect for any occasion. Crafted with precision and expertise, this wine is bound to impress.

Critic Review

Decanter Magazine: 87pts

"Deep yellow in colour with exciting aromas of nutmeg, peach and tropical fruit. Creamy yoghurt, sweet spices, gripping lime hints of buttery notes."
Roger Jones, Freddy Bulmer, Cat Lomax

About the Producer

 The Framingham label was launched in 1994 with one Riesling, and has since expanded to include Sauvignon Blanc, Pinot Gris and Pinot Noir. Framingham produces wines from their 19.5 hectare estate vineyard (certified organic since 2014) and other selected sites. Their Riesling vines, planted in 1981, are among the oldest in Marlborough. Andrew Brown joined Framingham as head winemaker in January 2020, replacing Dr Andrew Hedley, who resigned from his role after 18 years at the helm. A highly regarded winemaker, Brown previously spent seven years at Framingham as assistant winemaker and understudy to Andrew Hedley before working as consultant in regions including Oregon, Central Otago and Alsace. One of Brown's Rieslings won the Champion Riesling Trophy at the New Zealand International Wine Show in 2019; a fitting accolade for someone taking the reins at Framingham, who have always been renowned for their Rieslings.

Vineyard and Winery

The grapes used in the F-Series Sauvignon Blanc were picked from three parcels of organically grown vines surrounding the Wairau Valley. The soils here are old riverbed deposits, composed of greywacke pebbles (a dark coloured sandstone with a high proportion of quartz and feldspar), alluvial gravels and silt.

The grapes were hand-harvested. 90% were then whole bunch pressed, and the remaining 10% de-stemmed and fermented on the skins. The ferments occurred spontaneously with indigenous yeast in a mixture of 225 litre and 500 litre seasoned French oak and acacia barrels. where they were stored on gross lees for 10 months before blending and bottling.