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Framingham Marlborough Sauvignon Blanc

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expert reviews about

Framingham Marlborough Sauvignon Blanc

Expert Reviews

Michael Cooper (2008 Vintage) says
Winemaker Andrew Hedley favours a dry style with no use of oak: 'Complexity comes from different sites and levels of fruit maturity.' The 2008 vintage is fresh, full-bodied and smooth (3.5 grams/litre of residual sugar), with lively acidity and good depth and delicacy of melon and green-capsicum flavours.
Buyer's Guide to New Zealand Wines
Michael Cooper (2004 Vintage) says
This label has emerged recently as one of the most finely crafted Sauvignon Blancs in the region. Andrew Hedley makes a dry style with no use of oak: 'Complexity comes from different sites and levels of fruit maturity. ' The 2003 vintage is very delicate, with a hint of 'sweaty armpit' on the nose and a lovely spread of flavours, pure and intense. Ripe, with sweet fruit characters and fresh, finely balanced acidity, it's a sophisticated wine that carries the dry style superbly, with a very long finish, in its infancy, the 2004 is rich and rounded, with lovely texture and strong melon/lime flavours, zingy and long.
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
This label has recently emerged as one of the most finely crafted Sauvignon Blancs in the region. Andrew Hedley makes a bone-dry style with no use of oak: 'Complexity comes from different sites [five] and levels of fruit maturity.' A worthy follow-up to the stylish and concentrated 2002 the 2003 vintage is very delicate, with a hint of 'sweaty armpit' on the nose and a lovely spread of flavours, pure and intense. Ripe, with sweet-fruit characters and fresh, finely balanced acidity; it's a sophisticated wine that carries the dry style superbly, with a very long finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
This label has recently emerged as one of the most finely crafted Sauvignon Blancs in the region. Andrew Hedley makes a bone-dry style with no use of oak: 'Complexity comes from different sites [five] and levels of fruit maturity.' A worthy follow-up to the stylish and concentrated 2002 the 2003 vintage is very delicate, with a hint of 'sweaty armpit' on the nose and a lovely spread of flavours, pure and intense. Ripe, with sweet-fruit characters and fresh, finely balanced acidity; it's a sophisticated wine that carries the dry style superbly, with a very long finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
The 2001 vintage has slightly grassy aromas leading into a full, fresh wine with green-edged, appley flavours and a slightly sweet (five grams/litre of sugar), crisp and lively finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2000 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1999 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1998 Vintage) says
The delightful 1997 vintage is a blend of fruit from several vineyards in the wairau Valley. Rounded and full, with melon and capsicum-like flavours and a fractionally off-dry finish, it's an impressively weighty wine with excellent flavour intensity. The 1998 is a generous wine with sweet, ripe fruit characters. Tight and fresh, it's a strongly varietal wine with very good depth of lush, delicate citrus/lime flavours and a crisp, strong finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (1997 Vintage) says
The delightful 1997 vintage is a blend of fruit from several vineyards in the wairau Valley. Rounded and full, with melon and capsicum-like flavours and a fractionally off-dry finish, it's an impressively weighty wine with excellent flavour intensity. The 1998 is a generous wine with sweet, ripe fruit characters. Tight and fresh, it's a strongly varietal wine with very good depth of lush, delicate citrus/lime flavours and a crisp, strong finish.
Buyer's Guide to New Zealand Wines

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