Auntsfield was Marlborough's FIRST vineyard and winery. Founded in 1873, it was here that New Zealand's first Sauvignon Blanc vines were planted. Sadly, phylloxera wiped out these vines in the late-1920's. The vineyard lay dormant until the mid-1990's, when the Cowley family bought the estate, re-planted it, and nursed it back to its past glories.
Today, Auntsfield's Sauvignon Blanc is consistently one of New Zealand's best and highest-rated. In the same league as Cloudy Bay, Greywacke, and Dog Point, it is a deeply concentrated, layered, and complex white wine. I don't drink a lot of Marlborough Sauvignon Blanc, but I'll take a glass of this any day!
- It took home a 93 point rating from Robert Parker's Wine Advocate, making it one of their top-scoring Kiwi Sauvignon Blancs of the vintage. "It’s a really smart wine from a wonderfully detail-oriented producer in the Southern Valleys. Highly recommended."
- There's serious "stuff" going on here! 15% of the wine is fermented in seasoned French oak barrels -- this DOES NOT impart any oak flavors, it just gives the wine a rich textural nuance.
- Flowing with powerful and intensely packed, robust notes of passion fruit, green mango, elderflower, and lime leaf notes, it's dry, crunchy, and very long on the finish.
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