Smith & Sheth Wairau Sauvignon Blanc 2019

2019

£22.50

Availability: 55 in stock

Wonderful aromatics of yellow flowers, lime, and a warm summer meadow. Lovely delicious palate brimming with nectarine, fresh lime, and hints of ripe nectarine and gooseberry finishing with a lovely long feel of the stony soils and refreshing acidity.

Why we love it: You can’t go wrong with a Sauvignon Blanc
Drink with: Chicken or turkey
TECH
Sub-Region
Wairau Valley
Vintage
2019
Blend Info.
100% Sauvignon Blanc
Alcohol by Vol.
13%
Bottle Vol.
750ml
Serving Temp.
4 - 8°
Closure
Screwcap
Drink
Now - 2026

WINE PRODUCER

Steve Smith MW and Brian Sheth share a love for the same things: fine wine, Aotearoa New Zealand and enjoying life’s pleasures. They met in Hawke’s Bay over a glass of Chardonnay and in 2014 realised their vision of founding a wine dream together. That dream was to craft impeccable wines from vineyards of exceptional quality and to create experiences where they could share these wines with like-minded people.

Steve Smith MW has a formidable reputation in the wine industry: renowned for establishing Craggy Range in Hawke’s Bay and Martinborough, he is also one of few qualified Master of Wines to be based in New Zealand. Brian Sheth, from Austin Texas, is an investor and wildlife conservationist, with a strong affiliation and love for New Zealand.

There is a Māori word with powerful meaning, Tūrangawaewae, which translates to standing place (tūranga) and feet (waewae). It defines a special place in the world where one feels empowered and connected. For us, that place is Hawke’s Bay. It is our foundation.

The Māori word for Hawke’s Bay is Heretaunga, which translates to resting place, but has another meaning too. Heretaunga hauku nui describes a land that is rich in cultivated food and natural production. This place of abundance, Heretaunga Hawke’s Bay, is the birthplace of our wines and where we choose to call home.

WINE REGION

Back in 1851, Hawkes Bay was the first region in New Zealand to have a winery established, ‘The Mission Estate’. But it didn’t stop there, when it comes to wine production, Hawkes Bay is New Zealand’s second largest region, with a 50/50 split between the red and white wines, a fantastic variety of styles flow from its vineyards. The areas tops reds are Syrah, Merlot and Cabernet Sauvignon, typically boasting subtle herbaceous notes and intense berry/cassis flavour.

Being New Zealand’s oldest wine region mixed with the fact the majority of vineyards are still family owned results in a rich culture with wild variation between each vintner and the ethos behind their bottles. Naturally, this has drawn the attention of the public and with numerous trails that highlight the artisan producers and Art Deco architecture wine tourism has excelled in the area.

Gimblett Gravels is Hawkes Bay’s wine area with the most fame. Although unplanted until the early 1980’s as it was common belief high quality grapes couldn’t be grown in the area, methods improved and tastes changed and the area come into its own. In 2001 winegrowers and producers united to form the Gimblett Gravels Winegrowers Association, with this unity, the association was able to promote the areas wines to the world stage. The associations brand is based on the French concept of terroir, abiding by the strict classification rules, primarily governed by soil type. Gimblett Gravels was the first New World district to receive this designation, with the Gimblett Gravels wine growing district covering over 800ha, being stringently based on the gravel based soils originating from the old Ngaruroro River exposed after heavy flooding in the 1860s.

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