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Nobilo Grand Reserve Sauvignon Blanc

expert reviews about

Nobilo Grand Reserve Sauvignon Blanc

Expert Reviews

Michael Cooper (1997 Vintage) says
A very exciting mouthful, the high impact 1996 vintage was made from the first pick of well-ripened grapes off young vines in Marlborough's Awatere Valley. The wine was fermented and matured on its gross lees for eight months in French and German oak barriques (30 percent new), and 40 percent was given a softening malolactic fermentation. Richly fragrant and mouthfilling, it's a powerful wine with an explosion of tropical fruit and green capsicum flavours fleshed out with toasty oak and a rich, trailing finish. Maturing superbly, it's ready now, but there's no rush. The 1997 is less intense than the 1996. A blend of Awatere Valley (65 per cent) and Wairau Valley fruit, it was fermented and matured for eight months on its gross lees in oak; 40 per cent of the final blend also went through a softening malolactic fermentation. The pungently herbaceous bouquet leads into a soft, weighty wine with strong tropical-fruit and herbaceous flavours and a rich, slightly buttery finish. Ready.
Buyer's Guide to New Zealand Wines
James Halliday (1996 Vintage) says
Medium yellow-green; the bouquet is complex, with the barrel-ferment and malolactic-ferment components quite evident, yet miraculously restrained and subtle. The palate has marvellous flavour, complexity and structure, with passionfruit and spice running through a long and never heavy finish. Perhaps the relatively high acidity (over 9 grams per litre) is part of the secret.
Australian Wine Companion 1999 1998
94
Michael Cooper (1996 Vintage) says
A very exciting mouthful, the high impact 1996 vintage was made from the first pick of well-ripened grapes off young vines in Marlborough's Awatere Valley. The wine was fermented and matured on its gross lees for eight months in French and German oak barriques (30 percent new), and 40 percent was given a softening malolactic fermentation. Richly fragrant and mouthfilling, it's a powerful wine with an explosion of tropical fruit and green capsicum flavours fleshed out with toasty oak and a rich, trailing finish. Maturing superbly, it's ready now, but there's no rush. The 1997 is less intense than the 1996. A blend of Awatere Valley (65 per cent) and Wairau Valley fruit, it was fermented and matured for eight months on its gross lees in oak; 40 per cent of the final blend also went through a softening malolactic fermentation. The pungently herbaceous bouquet leads into a soft, weighty wine with strong tropical-fruit and herbaceous flavours and a rich, slightly buttery finish. Ready.
Buyer's Guide to New Zealand Wines

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