Brancott Sauvignon Blanc Marlborough - $9.49

Wine Details

Vintage: 2010
Price: $9.49
Producer: Brancott Vineyards
Region: Marlborough
Varietal: Sauvignon Blanc
Container Size: 750 ML
Flavors: grass, lime, stone
  • White Wine
Add to Cart Add Case
Add to Tasting Journal

Product Description

  • "The 2007 vintage has provided us with excellent material with which to craft our signature Sauvignon Blanc. Our continued exploration of new terroirs within Marlborough has given us a greater than ever palette of aromas and flavours to work with. Marlborough continues to be one of the most exciting places in the world to grow grapes and each year we relish the challenge of harnessing nature's brilliance."
  • We were the first to plant and create the world’s first Marlborough Sauvignon Blanc wine – a style that has since changed the course of our country’s wine industry. Beginning in 1934 as Montana Wines, our new name of Brancott Estate is inspired by Brancott Vineyard - our original Marlborough vineyard and home. From the very beginning, our connection to the land and our commitment to its care and preservation remain central to our winemaking philosophy. While Marlborough is our home, we also craft wines from other renowned winegrowing regions of New Zealand – wines that continue to be judged among the best in shows the world over, and most importantly - by wine lovers. The skill and dedication of our winemakers and viticulturists is evident in every bottle of Brancott Estate wine, as is the care and respect for the land and natural resources that allow us to produce each and every one.

Expert Ratings

Ratings   Vintage Source Flavors
WineSpectator - 87 Details: Streamlined, with very good concentration to lime juice, grass and guava flavors highlighted by wet stone character. Drink now. 60,000 cases imported. –DS 2006 WineSpectator grass, lime, stone
CGCW - 86 Details: Clean, fruity, pleasant, a bit limited in green pungency but not without reference to sweet grasses, this wine shows hints of fig to go with more obvious smells of melon. It is surprisingly round at the front of the palate but firms up well towards the latter half and finish. 2005 CGCW melon
WineSpectator - 86 Details: Tangy, citrusy, pleasant style, finishing tart. Drink now. 67,620 cases imported. –HS 2004 WineSpectator
WineEnthusiast - 86 Details: Filled with bright, fresh fruit, this is an easy-drinking introduction to NZ Sauvignon Blanc. Ripe passion fruit and pineapple flavors carry a hint of sweetness, balanced by tangy acids and an herbal note on the finish. 2004 WineEnthusiast herbal, pineapple
WineSpectator - 88 Details: Juicy and refreshing, with grapefruit and melon flavors that remain zingy through the tart finish. Drink now. 51,734 cases imported. –HS 2003 WineSpectator grapefruit, melon
WineEnthusiast - 86 Details: Shows some sweaty notes, but also plenty of zippy, peppery fruit backed by ripe melon flavors. It's surprisingly weighty for an entry-level bottling, it's slightly oily texture offset by a tangy finish. 2003 WineEnthusiast melon, peppery
WineSpectator - 90 Details: Tangy and lively, with green melon, fig and citrus flavors that echo beautifully on the vibrant finish. Drink now. 758 cases imported. –HS 2002 WineSpectator
WineSpectator - 87 Details: Crisp and lively, a juicy mouthful of citrus, melon and passion fruit flavors at a moderate level of intensity, finishing with polish. Drink now. 50,000 cases imported. –HS 2002 WineSpectator citrus, melon
Tanzer - 85 Details: ($11) Restrained aromas of lemon cream, spices and mint, plus a suggestion of snap pea. Juicy and on the lean side, with slightly obtrusive acidity. A bit harsh on the finish. 2002 Tanzer lemon cream, mint, spices
WineSpectator - 88 Details: Bright flavor and polished texture, with a nice apricot note sneaking in between the lime and passion fruit, finishing tangy. Drink now. 750 cases imported. –HS 2001 WineSpectator
1 2 3

Food Pairings

Category Pairing
Cheese Mozzarella, Feta, Goat Cheese, Ricotta, Swiss
Poultry & Eggs Chicken or Turkey, Chinese Chicken Salad, Roast Game Hen
Vegetables Asparagus, Asparagus Quiche
Fruits & Nuts Citrus Fruits, Mango Salsa
Vegetables Salad, Greek Salad, Nicoise Salad, Tomato
Fish or Shellfish Ceviche, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Soft-shelled Crab, Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Sea Bass, Pan-fried Trout, Salmon with Lemon, Grouper / Swordfish, Monkfish, Ligurian Fish Soup
Sauces Vinaigrette
Herbs & Spices Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme

Wine Terms

Name Value
New Zealand Although it makes just one-tenth the wine of neighboring Australia, this country’s production is increasing every year. Its white wines are generally unoaked with pronounced flavor, rich texture, and high acidity. The South Island’s renowned Sauvignon Blanc is so distinctive that it can be compared to asparagus, limes, grass, or passion fruit. This region also excels in intense Chardonnays and Pinot Noirs. Cabernet Sauvignon grows well on the North Island, yielding an intense, berry fruit. There the Pinot Noirs are rich and the Chardonnays are soft and ripe but well balanced.
Sauvignon Blanc Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.
Australia/New Zealand Besides producing Mel Gibson, this region can also produce some pretty intense wine. Australia has become the fourth largest wine export in the world. Australian labels are strictly labeled depending where the grapes where grown to make the wine. In New Zealand the sea moderates the weather producing cooler summers and milder winters. The effect of consistently cool nights is to produce fruit which is nearly always high in acidity.
Marlborough When the first growers planted grapes in Marlborough in the 1970s (there is evidence of plantings as early as 1870s), it is unlikely they would have foreseen the extent of the growth and fame that the region’s wine industry would achieve, based upon a single varietal called Sauvignon Blanc. The distinctive pungency and zest fruit flavours of the first Marlborough wines, in particular Sauvignon Blanc, captured the imagination of the country's winemakers as well as international wine commentators and consumers and sparked an unparalleled boom in vineyard development. Worldwide interest in Marlborough wines, particularly Sauvignon Blanc, has continued to fuel that regional wine boom.

Tasting Notes

Please login to view your personal tasting notes.Login