Wine Archives
Sauvignon Blanc 2004 - SOLD OUT
Marlborough’s 2004 vintage finished long, cool and dry, the ideal ripening environment for Highfield’s Sauvignon Blanc. Carefully managed crop levels and a favourable season produced grapes with characteristic varietal expression.
Tropical fruit aromas combine with grapefruit, lime and mineral notes on the palate, offering a wine with great concentration, intensity and typicity.
Made only from our top classified free-run juice and with minimal handling this wine has a fine zesty character and a persistently refreshing palate.
Independent Wine Writer Michael Cooper says: Typically a very classy wine – freshly scented and finely balanced, with rich, limey fruit characters and excellent vigour and depth. The 2004 vintage is mouthfilling and smooth, with lovely texture. It has ripe, delicate melon and capsicum flavours, finely balanced and harmonious, and a slightly minerally, lasting finish. 4 ½ stars.
Aroma: Intensely tropical with ripe citrus notes
Palate: Crisp invigorating flavours with a smooth texture & dry finish
Gold medal, Air New Zealand Wine Awards 2004
Blue Gold medal, Sydney International Wine Competition 2005
4 stars, Cuisine magazine Top 10 January 2005
Gold medal WinPac Competition Hong Kong 2005
Gold medal Royal Easter Show Wine Awards 2005
Maturation: Four months post ferment lees maturation in tank
Variety: Sauvignon Blanc 100%
Alcohol: 13% Vol
Harvest dates: 4th April to 5th May 2004
Bottling dates: From 22 September 2004
Tropical fruit aromas combine with grapefruit, lime and mineral notes on the palate, offering a wine with great concentration, intensity and typicity.
Made only from our top classified free-run juice and with minimal handling this wine has a fine zesty character and a persistently refreshing palate.
Independent Wine Writer Michael Cooper says: Typically a very classy wine – freshly scented and finely balanced, with rich, limey fruit characters and excellent vigour and depth. The 2004 vintage is mouthfilling and smooth, with lovely texture. It has ripe, delicate melon and capsicum flavours, finely balanced and harmonious, and a slightly minerally, lasting finish. 4 ½ stars.
Sensory Notes
Colour: Clear to pale strawAroma: Intensely tropical with ripe citrus notes
Palate: Crisp invigorating flavours with a smooth texture & dry finish
Awards
Gold medal, Casino First Taste Award 2004Gold medal, Air New Zealand Wine Awards 2004
Blue Gold medal, Sydney International Wine Competition 2005
4 stars, Cuisine magazine Top 10 January 2005
Gold medal WinPac Competition Hong Kong 2005
Gold medal Royal Easter Show Wine Awards 2005
Technical Notes
Fermentation: Predominantly stainless steelMaturation: Four months post ferment lees maturation in tank
Variety: Sauvignon Blanc 100%
Alcohol: 13% Vol
Harvest dates: 4th April to 5th May 2004
Bottling dates: From 22 September 2004
Cellaring Potential
This wine is ready to enjoy on release and for the following eighteen months while it retains its natural vibrant and full fruit charactersFood Suggestions
Suited to a variety of flavoursome dishes. Fresh shucked oysters are a natural as is a wide range of seafood cuisine. A spicy tomato salsa and brings out succulent tropical flavours from this multi-faceted wine. Serve lightly chilled
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