Sauvignon Blanc - Framingham

Sauvignon Blanc - FraminghamThe oak-aged Sauvignon Blanc from the wine region of New Zealand's South Island appears in the glass with a bright light yellow color. On the nose, this Framingham white wine presents a variety of gooseberries. As if that weren't impressive enough, mineral notes and lemon are added through the aging process in small oak barrels. This white wine from Framingham is perfect for all wine enthusiasts who prefer it dry. However, it never comes across as austere or harsh, but rather round and smooth. This crisp white wine presents itself balanced and multifaceted on the palate. With its lively fruit acidity, the Sauvignon Blanc tastes wonderfully fresh and vibrant. The finish of this white wine from the wine region of New Zealand's South Island, specifically from Marlborough, ultimately impresses with a notable aftertaste. The aftertaste is further accompanied by mineral hints from the gravel-dominated soils. Vinification of the Sauvignon Blanc from Framingham This white wine clearly focuses on a single grape variety, namely Sauvignon Blanc. Only the best grapes were used for this wonderfully balanced varietal wine from Framingham. The grapes grow close to the river on New Zealand's South Island. Here, the vines dig their roots deep into gravel soils. Due to the mitigating influence of the nearby river, the wine berries ripen more slowly and develop greater aromatic complexity. The grapes for this white wine from New Zealand are harvested quickly at the time of optimal ripeness and during the coolest part of the day to preserve their aroma. After handpicking, the grapes are swiftly taken to the winery. There, they are selected and gently crushed. This is followed by fermentation in stainless steel tanks and small oak barrels at controlled temperatures. After fermentation is complete, the elegant Sauvignon Blanc is aged for several months in French oak barrels. Food Recommendation for the Sauvignon Blanc from Framingham Ideally, enjoy this white wine from New Zealand well chilled at 8 - 10°C, paired with an omelette with salmon and fennel, asparagus salad with quinoa, or spaghetti with yogurt-mint pesto.