Rongopai Marlborough Sauvignon Blanc 2012


Adam Hazeldine

Recommended Food:
It works well with a white meat dish. Great with oysters or a green salad.

Recommended Cellaring:
Best enjoyed while young.

Production Notes:
After harvest the grapes were quickly crushed and pressed into stainless steel tanks where the juice was fermented at controlled cool temperatures to capture the intense varietal flavours.  The wine was then blended and bottled.

Tasting Notes:
Fresh and lifted melon, apple, and gooseberry aromas look smart on the nose.  Spice and minerality increase the appeal. The sweet tropical fruit entry is joined by kiwifruit and some attractive herbal characters. Fresh, approachable acids are complimented by a lovely medium weight.  Tangy and zesty on the finish.   

"It's very attractive on the nose with peach, citrus, floral and herbaceous notes. The palate is equally charming with excellent fruit richness and a refreshing finish. It's full of tasty flavours."
-Sam Kim, Wine Orbit, Sept 2012

"The Rongopai brand acquired by Babich in 2007 is a source of value wines.  Marlborough fruit cool-fermented to 12.8% alc. and 3.6 g/L rs.  Bright, light straw-yellow colour with dome depth, pale on rim.  The bouquet is soft, full and even with aromas of ripe passionfruit, gooseberries and green capsicums, lifted by some fermentation esters.  Dry to taste, bold gooseberry and passionfruit flavours fill the front palate, are enlivened and brightened by zesty acidity.  The textures are smooth and the wine mouthfilling.  Subtle capsicum flavours show on the moderately sustained finish.  This is an up-front and softly mouthfilling, zingy Marlborough Sauvignon Blanc to serve with seafood and creamy sauced pasta and poultry dishes."
-Raymond Chan, Raymond Chan Wine Reviews, Sept 2012