SMITH & SHETH CRU SAUVIGNON BLANC 2017

$23.99elsewhere $26.99

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SMITH & SHETH CRU SAUVIGNON BLANC 2017 is available to buy in increments of 1
The grapes for this come from the stoney soils around Renwick with the vines being between 20 - 30 years old. Steve believes that to make an outstanding Sauvignon Blanc, this is an essential building block resulting in low yielding high quality fruit. This is an elegant, yet powerful Sauvignon Blanc that builds its layers of flavour on the palate. Very, very classy and a welcome addition to the serious Sauvignon Blanc section on our shelves. 
Who are Smith & Sheath?
"We are in the business of creating great wines that bring great pleasure. Pleasure that comes from consuming great wine made by fine people to be shared with good friends.

As contemporary negociants Steve Smith and Brian Sheth seek out the exceptional. We have made the most of over 35 years of experience with the growers and makers of New Zealand – forging relationships, hand selecting the best parcels from exceptional vineyards only, then nurturing, blending and bottling these wines. Establishing steadfast relationships with the land, growers and makers who form the DNA of our CRU.

The french call it terroir - a sense of place. In New Zealand we have our own defining word - turangawaewae - our place to stand in the world - it describes the special connection of a people and the land they live, love and work in. Our wines reflect the magic and alchemy of this relationship and the true beauty of these places. CRU has been chosen to collect these wines under one banner as it is the only word that exists that means “vineyards of exceptional quality.” Each wine also has the Maori designation that relates to its whenua (land) origins. The labels have a unique design embossed within that represent the genomes sequence of the grape varieties we are working with. The DNA that is natural to the vine and to the vineyard ecosystem is reflected in each and every wine we make. Our names, Steve Smith and Brian Sheth, are the assurance of a wine that will give inordinate pleasure. Let us share with you the pleasure, culture and craft of our wine."
5 Stars & 94/100 Sam Kim, Wine Orbit, March 2018 (2017 Vintage)
"An exquisite rendition of the variety; the finely scented bouquet shows white nectarine, grapefruit, lemon peel and sweet basil aromas with a hint of wet limestone. The palate is superbly focused and impressively weighted, delivering excellent vibrancy and fruit purity, brilliantly supported by lively acidity. A gorgeous mix of Old and New World. At its best: now to 2022."
4 1/2 Stars Michael Cooper (2017 Vintage)
"From mature vines at Renwick, in the Wairau Valley, the debut 2017 vintage was partly hand-picked, fermented with cultured yeasts and lees-aged in tanks. Pale, ripely scented, weighty and dry, it is sweet-fruited, with strong, youthful, tropical fruit flavours, woven with appetising acidity, and a long, tightly structured finish. Best drinking 2019."
4 Stars & 18/20 Raymond Chan, March 2018 (2017 Vintage)
"Bright, very pale straw colour, near colourless on the rim. The nose is very elegant in proportion with good depth and intensity of pungent passionfruit aromas along with snow peas, nettles and fresh herbs, unfolding subtle mineral elements and white florals. This is taut and slender in expression, but possesses penetration. Dry to taste and medium-bodied, the palate has vibrantly refreshing and tightly bound fruit, showing sweet and pungent passionfruit, nettle and fresh herb notes, unveiling white floral and mineral nuances. The fruit is intense and deep with richness that is enlivened by crisp, thirst-quenching acidity. The wine flows along a very fine phenolic-textured line, leading to a lingering finish. This is a vibrant, mouthwatering, intensely penetrating Sauvignon Blanc with sweet and pungent passionfruit, herb and nettle flavours on a fine-textured palate. Match with Pacific Rim fare over the next 2 years. Fruit from vines around Renwick, averaging 25 y.o., cool-fermented to 12.8% alc., the wine aged 8 months on lees."


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