This wine demonstrates the very best of Marlborough Sauvignon Blanc – rich, textural and complex with layers of flavor balanced with a fresh acidity. The nose features complex aromas of white peach and fig, with floral notes, spice, white truffle and a touch of flint. On the palate are layers of flavor; ripe nectarine, apple strudel and nuances of roasted nuts. The palate also exhibits exceptional texture, lingering concentration and a pure fresh finish. This wine pairs well with a wide range of dishes, including rich seafood dishes such as scallops, crayfish, smoked salmon or oily fish such as groper, white meat including pork and veal and a range of cow and goat’s milk cheeses.
The Brancott Winery opened in 1977, making it one of the oldest wineries in Marlborough. From producing one of the world's first grape tipping tanks, the winery has stayed true to its pioneering herigate and embraced innovation. It was one of the first to commercially plant Sauvignon Blanc in Marlborough in 1973, at the top of New Zealand's South Island and has been heavily instrumental in developing the region as one of the foremost viticultural regions for Sauvignon Blanc world-wide. At present, Brancott Estate continues to lead with its innovative winemaking approach and passionate commitment to excellence under the stewardship of chief winemaker, Patrick Materman.