Tasting notes: Catalina Sounds Sauvignon Blanc
Catalina Sounds Sauvignon Blanc, on the nose there is a powerful explosion of guava and an aromatic mix of varietal herbal notes complemented with tropical fruits, citrus and stone fruits and a precise minerality. The palate is elegantly proportioned with lovely soft acid carrying the fruit flavours to a very long, mouth watering finish.
Food match:
Terrific with fresh seafood, summer salads and grilled vegetables
Producer/Region:
Fruit was harvested when ripe from estate and grower vineyards, Sound of White in the Waihopai Valley (35%). VB Premium (Southern Valley) (22%), Linford (Central Wairau) (15%), Allen (Central Wairau) (9%). Murphy (Lower Wairau) (8%), Nesbit (Wairau) (5%), Bond (Central Wairau) (3%), Kennedy (Lower Wairau) (3%).
After pressing the juice was fermented at low temperatures in stainless steel (97%) and a small (3%) portion in large oak cuvee. The juices from each vineyard are kept as separate as possible until blending. Post-ferment the wines were left on yeast lees for a touch of added texture before blending and bottling in July 2021.
Since 2005 Catalina Sounds has had a singular vision to produce the best wines in Marlborough. Named after the majestic Catalina flying boats that once flew across the vast Marlborough Sounds. Catalina Sounds produce wines that are unique with minimum intervention and are true to their vineyard sites while capturing the best of the region.
Within New Zealand, the two main production regions are Waihopai Valley, Marlborough and Central Otago. In Marlborough winemaker Peter Jackson believes he is blessed with one of the best estates in the region. While Alan Peters-Oswald’s Central Otago Pinots are powerful and seductive.
