Brancott Estate has been making Sauvignon Blanc from Marlborough since 1979. They certainly are amongst the pioneers in New Zealand and have been a huge part of why Sauvignon Blanc from this part of the globe has come to the world stage. (the soil and micro-climate too!)

The 2010 Brancott Estate Sauvignon Blanc is very much made in the classic New Zealand style and features brimming acidity and some really amazing aromatics.

On the nose I get aromas of sour grapefruit, gooseberry, citrus peel, wet stone - mineral, lemon oil, and peach pit. Some of the words I wrote in my notepad were "Fresh, Vibrant, Alive"!

On the palate the wine has a nice rounded texture and displays flavors of white peach, lemon-lime, and gooseberry. The reason I mention the white peach first is because I really strongly believe that stone fruits take center stage on the palate and that the citrus is a secondary note. The wine finishes tart and citrus-y, but the attack and mid-palate are round and luscious.

What I really enjoy about this wine is that the citrus and acid isn't completely overblown like other New Zealand S.B's that I've experienced in the past. I find the wine to be balanced and very appealing. It's really crying out for a plate of oysters rockefeller to be completely honest! 90 points

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