|Style||Dry, White, Light Bodied, Aromatic, Tropical Fruit, Floral, Crisp|
Framingham, Marlborough Sauvignon Blanc is a truly distinguished white wine. With expressive aromatics of flint, Meyer lemon, and subtle shortbread notes, this delicious wine offers a well-rounded and voluminous palate. Savour flavours of passion and stone fruit, sweet herbal hints, and a fine, fresh mouth-watering finish. Enjoy concentrated, bright notes of kaffir lime, stoney flinty nuances, quince, and crabapple.
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
Fruit for Framingham’s Marlborough Sauvignon Blanc is sourced from eight different sites located across the Conders Bend, Lower Wairau, Blenheim and Rapaura sub-regions. The various soil types, including stony, old riverbed, clay and silty loam, all contribute different elements to the blend.
Each parcel of fruit was vinified separately. The juices were predominately fermented in stainless-steel tanks using several different treatments, however 8% was fermented in oak and acacia puncheons. A very small component (2%) underwent fermentation on the skins. Following fermentation, all portions were aged on their fine lees for six months before being blended and bottled.
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