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Hans Herzog Estate
 
Hans Herzog Estate

Hans Family Estate - Sauvignon Blanc 2019

New Zealand, Wairau Valley
Sauvignon Blanc, Semillon
Hans Family Estate - Chardonnay 2018
Hans Family Estate - Secret of Marlborough - Montepulciano 2019
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Description

A refined, refreshing and cumbersome palate, beautifully lifted aromatics with a dance of dried flowers, light white peach, and a touch of exotic fruits. The dry and full bodied palate evolves into uplifting citrus notes, leaving a refreshing but weighted mouth with great vigour and persistence from start to finish. A harmonious expression of Sauvignon Blanc, reminiscent of a truly mouth-watering graves with class and composure.

Awards

Wine Align - 92 points
The exceptionality of what is clearly a diagnosed, identified and determinate Marlborough terroir is recognized if for no other reason than the preciseness of Herzog’s sauvignon blanc expression. There are many other reasons, namely aromatic function within the context of micro-climate acting as the authoritative presider for a next level white wine. That wet stone sensation comes first, followed by varietal correctness so hyper clear and concentrated the conclusion feels like a pure distillate of said variety. Rare indeed to assess and emotionalize sauvignon blanc in such a pure form, as if it’s the first of its kind, yet evolved, unadulterated and untouched. Doesn’t happen very often. All that said the freshest and best years are behind so make haste and drink up. Drink 2022-2025. Tasted May 2022.

Certifications

VegetarianVeganORGANIC
Low/no sulfur
Natural wine

Alcohol

13.8%

Analytical data

dry

0.69 g/l residual sugar
4.7 g/l acidity
3.8 pH

Vineyard

Vineyard: Wairau Valley - Rapaura Prime location. One of the warmest sites in the Wairau valley, special micro-climate from adjoining Wairau river. Naturally frost protected.

Soil Type: Shallow (<45 cm) stony soil, well drained, developed from stony alluvium. Not one row shows the same soil type.

Vinification

Such purity in the fruit merits extended cold maceration to extract the wonderful flavours from the skins. Gently pressed, I then transferred the must directly into 500lit French oak puncheons (30% new) where it embarked upon a natural wild yeast fermentation followed by a natural secondary (malolactic) fermentation.

Was malolactic fermentation used: no
Was high-solid fermentation used: yes

Maturation

The young wine was left on its pure lees, which was regularly stirred and responsible for the exquisite silkiness, complexity and depth. After 15 month of maturation in the barrel, we bottled this nectar with no cold stabilization or fining and only light filtration to retain the beautiful aromas. Natural sediments may show but do not impact on the high quality of this natural wine.

Bottling

Closure: Diam

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