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2016 Neudorf Sauvignon Blanc

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Cracka Rating

RRP $28.95 per bottle

Our Price $24.99

Case Price

$299.88 (12 x 750ml)

cracka review

Get Savvy with your wine buying and jump onto this stylish Sauvignon from Neudorf winery in Nelson. This is not as full throttle as the Marlborough Sauvignon style, but a perfect food style that’s creamy and textured with great power and intensity. Get a kilo of mussels and steam them using this wine, add some cream & garlic and bingo, food and wine matching heaven! It shows guava and citrus before a full palate and crisp acid finish.

expert reviews

Bob Campbell MW (2016 Vintage) says
Aromatic and quite concentrated Sauvignon Blanc, with an intriguing mix of lemon zest, subtle tree fruit, nectarine and a suggestion of savoury, nutty character. Complex, linear and long. Very appealing wine.
2016 - 2021
94
Raymond Chan (2016 Vintage) says
Bright light straw-yellow colour with slight green hues, pale on the rim. The nose is fresh with tightly bound aromas of gooseberry and green stone fruits melded with piquant fresh herbs, cut grass and minerals, forming a firm and intense core. Dry to taste and medium-bodied, the palate possesses fresh, lively and succulent flavours of gooseberries and green stone fruits melded with herbs and minerals. This has a good core with depth. The mouthfeel is bright, lively and poised with refreshing, lacy acid tension. The wine flows along a very fine-textured phenolic line, carrying to a thirst-quenching, lingering finish of gooseberries and green stone fruits. This is a tightly concentrated and firm, thirst-quenching Sauvignon Blanc with juicy fruit gooseberry, green stone fruit and herb flavours and a fine-textured line. Match with salads and vegetables, and Mediterranean fare over the next 2+ years. Fruit from the ‘Balquidder’ vineyard, Waimea Plains, 80% fermented in stainless steel and 20% in seasoned oak, 65% by indigenous yeasts to 13.0% alc. and dryness, the wine aged on gross lees.
90
Mike Bennie (2014 Vintage) says
ine mesh of dried herbs, passionfruit sweetness, fresh cut stone fruit and talc – a very attractive perfume sets the wine up. Has a lightness and freshness that is immediately appealing to taste; though there is concentration in crisp, fruit flavour, a trim of chalkiness holds the wine tight and trim, and a dusting of peppery spice makes it more interesting. ‘Classically styled’, but next level. Great!
The Wine Front
93
Nick Stock (2007 Vintage) says
One of the later release sauvignon wines, this is left on lees for a little longer to work some texture into the equation. Classic passionfruit, some fine mineral notes, gravelly and savoury too. The palate texture is superb with flinty crisp flavour and soft, rounded edges. Great acidity and convincing length.
Good Australian Wine Guide 2009 2008
93
James Halliday (1997 Vintage) says
Medium yellow-green; a richly textured bouquet with a subtle hint of oak and sweet fruit running from conventional aromas into nectarine, but without any flabbiness. The palate, likewise, is rich and fleshy yet not heavy; even the most hardened opponent of Sauvignon Blanc could not fail to enjoy this wine, particularly when you arrive to the richly textured back palate and finish.
Australian Wine Companion 1999 1998
93

winemaker's notes

While the “cool tropical” signature of Neudorf Sauvignon Blanc is unmistakable, our descriptors (stately, generous, hints of fresh brioche) are not your classic New Zealand Sauvignon indicators. It’s a clue to the surprising vintage of early ripeness but lower potential alcohols.

The acidity is well contained and supported by a bowl of semi-tropical fruits (cherimoya, banana, passionfruit ). It is quite delicious, imbued by a sense of completeness and fulfilment. The first glass leaves the palate with a refreshing tingle and a hint of pineapple.

Our Sauvignon is grown on the alluvial gravels down on the plains, rather than the clay gravels of the Moutere Hills, home to our Chardonnay, Pinot Noir, Riesling, Pinot Gris and Albariño. In the winery we use a significant percentage of wild ferment, and this along with 20% barrel fermentation allows us to moderate the high tone nature of the variety. Instead we are searching for a complex aromatic while still remaining varietal and providing enough textural interest to allow the wine to be versatile with food.

As our national palate for Sauvignon Blanc evolves, it is worth revisiting if you have tired of the traditional “acid Queen, nettle and gooseberry blockbusters”. Many of today’s more adventurous winemakers (and wine drinkers) are exploring new roads and less obvious styles. The results may titillate your interest once again. Drink with anticipation of rediscovering a long lost love. Add Kai Moana or a roast cauliflower salad.

Alc/vol: 13.0%

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