Highfield Media Releases

Highfield Sauvignon Blanc 2007 has just won an elite gold medal in the Air New Zealand Wine Awards 2007.

This most recent gold medal adds to the string of success that Highfield Sauvignon Blanc has enjoyed over the past 9 years. Since Winemaker Alistair Soper’s first vintage at Highfield, in 1999, Highfield Sauvignon Blanc has won gold, double gold, blue gold or trophy every single year. When asked what the secret is, Alistair explains: “We respect our fruit and we do two slightly unusual things with our sauvignon blanc; Firstly we only use free run juice (no pressings), and secondly, after fermentation, we let the wine sit on yeast lees for four months to gain rich and weighty mouth feel. All Highfield wines are made to go well with food, so texture and complexity is everything for us”.

The Highfield Sauvignon Blanc 2007 (RRP $24), which was only released last week, has all the virtues of great Marlborough savvy and it’s a gold medal winner that’s actually available in commercial quantities. Not only is this wine intensely tropical and pungently sweaty, it also has loads of gooseberry, pineapple and mango aromas combined with cut grass and green peppers. The palate is succulent, ripe, with up front fruit and a very smooth, citrus and red currant aftertaste.

The Highfield team is delighted with this award and the string of sauvignon success over the past 9 years.