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Nautilus Estate of Marlborough Ltd.
Nautilus

Nautilus Sauvignon Blanc 2020

New Zealand, Marlborough
Sauvignon Blanc
Price code D
Nautilus Sauvignon Blanc 2021
Nautilus Chardonnay 2020
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AB

Adam Balasoglou
Export / Sales Manager, Nautilus Estate of Marlborough Ltd.

Description

The 2020 Nautilus Sauvignon Blanc displays intense lifted aromas of passionfruit and lime zest and hints of elderflower. The palate introduces delightful citrus based mouth-watering intensity and finishes with a strong textural component.

Awards

95 Points, New Zealand Wine Rater, December 2020
95 Points, Cameron Douglas MS, December 2020
94 Points, Bob Campbell, The Real Review, September 2020

Certifications

VegetarianVegan

Alcohol

13.0%

Analytical data

dry

3.0 g/l residual sugar
7.5 g/l acidity
3.06 pH

Nautilus Sauvignon Blanc

Vineyard

The aim at Nautilus Estate has always been to craft a Sauvignon Blanc that has style & substance, delivering on both the nose and palate and a wine that has natural restraint and elegance. This is achieved purely through vineyard selection and the wine remains a regional blend, focused on the northwestern corner of the Rapaura district in Marlborough. The majority of the fruit comes from Estate vineyards however our long term relationships with a small number of growers allow us access to other sub-regions in Marlborough that deliver unique flavour profiles that can contribute to the blend. This results in a serious wine that has longevity, developing slowly in the bottle and remaining fresh & vibrant for a number of years before mellowing into a wine with toast and citrus peel aromatics and a creamy texture.

Vinification

The fruit was machine harvested at night or in the cool of the morning and immediately crushed and pressed. The juice was then fermented with a variety of aromatic yeast strains in stainless steel tanks - the sole aim being to reflect and preserve the flavours and aromas grown in the vineyard. 7% of the juice was fermented with a non-saccharomyces yeast and 2% was barrel fermented. After fermentation, the wine was kept in contact with the lees for five months. This classic technique enhances creaminess and integrates flavours.

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