3Sixty2 Sauvignon Blanc
The wonderfully lush depth and complexity in this Sauvignon Blanc comes in part from careful vineyard selection and also from fermentation in large oak cuves and extended lees contact during the maturation period. Whether you know or care what lees are, just know that their influence is a huge part of this wine’s point of difference. Alice, the young winemaker behind this project, is certainly making her mark. Rather than releasing a youthful, sharp-edged, assertive style of Sav, she has chosen to cellar this wine for 18 months to allow the magic that can only happen with slow and intentional maturation.
Alice, who has a good deal of vineyard experience under her belt worlking for some of the big hitters in Hawke’s Bay and Marlborough, is doing what so many brave young winemakers in New Zealand are doing, and utilizing their vineyard relationships to secure small amounts of high quality fruit to make their own wine in their own time while often also working their full time job. It’s exciting to see how many cool and worthwhile wines are coming out of these independent efforts.
About This Wine
- Southern Valleys
- Sauvignon Blanc
- Clay-based soils and wind-blown loess
- Anything with salty, tart cheeses like goat's cheese or feta, pan-fried flounder with lemon beurre blanc, or roast chicken with lemon and herbs.