GIESEN THE FUDER DILLONS POINT SAUVIGNON BLANC 2013

$39.99elsewhere $42.99

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GIESEN THE FUDER DILLONS POINT SAUVIGNON BLANC 2013 is available to buy in increments of 1

Winery notes (2013 Vintage)
"The journey of each Single Vineyard wine starts in a Marlborough vineyard selected for its unique terroir and climate. They are then nurtured with meticulous hands-on viticulture to ensure fruit produces highly concentrated flavour. Our winemaking expertise then allows these wines to speak for themselves, their purity becoming a showcase of the land.

Giesens ‘Old’ Dillons Point organic vineyard is on the eastern side of the Opawa stream. Originally planted in 1991, the vines are some of the oldest Sauvignon Blanc vines in Marlborough.

With a little bottle age this Sauvignon Blanc shows complexity. It’s blend of youthful Sauvignon Blanc aromas of stone fruit and baked apple with more aged aromas of almond, grilled asparagus and pineapple.

Certified organic by BioGro New Zealand, the low vine cropping on the vineyard ensures a rich palate which is incredibly smooth and seamless while being both rich and savoury at the same time."


4 1/2 Stars Michael Cooper (2013 Vintage)
"Currently on sale, the 2013 vintage from Giesen was grown in the lower Wairau Valley and handled in large German oak barrels, 'which develop a greater complexity and refinement but the oak doesn't dominate'. Bright, light lemon/green, it's a finely textured wine, dry (3 grams/litre of residual sugar), with mouthfilling body (14.5 per cent alcohol) and concentrated, ripely herbaceous flavours, showing a subtle seasoning of oak and excellent complexity. Drink now to 2017."
91/100 Lisa Perrotti-Brown eRobertParker.com, March 2016 (2013 Vintage)
"The 2013 The Fuder Dillons Point Sauvignon Blanc has a sweat and musk laced perfume over notes of cassis, gooseberries, capsicum and cedar. The herbal and fruit flavours out in full force on the medium-bodied palate with a seductive silkiness to the texture offset by racy acidity and finishing with great persistence. It should evolve gracefully over the next 3-5 years."


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