Richmond Plains Nelson Sauvignon Blanc 2011
SOLD OUT
Click here to search for a current vintage
Winery/Brand: Richmond Plains
Richmond Plains produced New Zealand’s first Sauvignon Blanc from both certified organic and from biodynamic grapes. Sauvignon Blanc is ideally suited to the Nelson region where a combination of warm, sunny days and cool autumn nights, help to create the intense varietal flavours for which this flagship New Zealand wine is recognised. Richmond Plains is certified organic by BioGro New Zealand and biodynamic by Demeter.
Nose: Fresh herbaceous characters with gooseberry and capsicum notes. Palate: Delicious gooseberry, capsicum, passionfruit and lime / citrus flavours with a lovely background of mineral and nettle tones. Fresh, fruity & vibrant with good weight and length. A very versatile and popular wine that complements a wide variety of food styles especially seafood and ideal as an aperitif.
The Story
Vintage: The old vines are on Scott Henry trellising whilst the new vines were trellised on vertical shoot position. A long sunny autumn produced excellent quality fruit with great flavours. Fruit was picked in mid April.
Wine Making: All fruit was crushed and de-stemmed before being cool fermented to preserve the vibrant, fresh Sauvignon characters.
Alcohol: 13.5 %
Acidity: 7.7
Residual Sugar: 3.2 g/l
Hong Kong International Wine Challenge 2011.
Trophy Best Sauvignon Blanc, Sydney International Wine Competition. "Bright pale straw-yellow colour with some depth. The nose is very tight and restrained with gooseberry and fresh herb aromas alongside smoky flint and mineral elements. Dry to taste, this is finely proportioned with lush, juicy gooseberry fruit flavours that subtly build and become mouthfilling. The brightness of the fruit is enhanced by slippery acidity. Passionfruit, herb and mineral notes unfold and carry through to a medium length finish. Single vineyard wine from 19 y.o. vines picked on Flower days on the biodynamic calendar. A gently luscious and elegant wine to match shellfish and mild Asian cuisine over the next 2 years." **** Stars, Raymond Chan
Wine Making: All fruit was crushed and de-stemmed before being cool fermented to preserve the vibrant, fresh Sauvignon characters.
Alcohol: 13.5 %
Acidity: 7.7
Residual Sugar: 3.2 g/l
Hong Kong International Wine Challenge 2011.Trophy Best Sauvignon Blanc, Sydney International Wine Competition. "Bright pale straw-yellow colour with some depth. The nose is very tight and restrained with gooseberry and fresh herb aromas alongside smoky flint and mineral elements. Dry to taste, this is finely proportioned with lush, juicy gooseberry fruit flavours that subtly build and become mouthfilling. The brightness of the fruit is enhanced by slippery acidity. Passionfruit, herb and mineral notes unfold and carry through to a medium length finish. Single vineyard wine from 19 y.o. vines picked on Flower days on the biodynamic calendar. A gently luscious and elegant wine to match shellfish and mild Asian cuisine over the next 2 years." **** Stars, Raymond Chan The Specs
| Region | Nelson, New Zealand |
| Grapes | Sauvignon Blanc |
| Vintage | 2011 |
| Volume | 750mL |
| Packaging | Glass Bottle |
