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Monday, November 9, 2009
Tuesday, November 3, 2009
Mud House Sauvignon Blanc 2008
Named after a mud block house built in the founding vineyard, the Mud House Wine Company produced its first wines in 1996. Since then, the company has grown from 300 cases to well over 75,000 cases today.
Sauvignon Blanc's spiritual home is the Loire Valley, particularly the vineyards of Sancerre and Pouilly sur Loire. Here the best wines are intense, flinty and regarded as among the world's great whites. Outside France, Sauvignon Blanc has had massive success in New Zealand particularly in Marlborough, whose grassy, intensely gooseberry and currant wines are enjoying extraordinary popularity.
The fruit for this wine was sourced from Mud House’s Marlborough vineyard in the upper Wairau Valley, as well as carefully selected grower vineyards throughout the Wairau and Awatere Valleys. According to the company's website, each parcel of fruit was carefully monitored during ripening so it could be harvested as optimum maturity. The fruit parcels were transported with haste for immediate pressing with minimal skin contact to avoid juice deterioration. After settling, each batch was cool fermented in stainless steel using a variety of cultured yeasts to add complexity to the blend and to retain fresh fruit characteristics. The wines were blended shortly after the completion of fermentation, then carefully balanced and prepared for bottling.
Wine Spectator USA - Harvey Steiman, 30 April 2009
Sauvignon Blanc's spiritual home is the Loire Valley, particularly the vineyards of Sancerre and Pouilly sur Loire. Here the best wines are intense, flinty and regarded as among the world's great whites. Outside France, Sauvignon Blanc has had massive success in New Zealand particularly in Marlborough, whose grassy, intensely gooseberry and currant wines are enjoying extraordinary popularity.
The fruit for this wine was sourced from Mud House’s Marlborough vineyard in the upper Wairau Valley, as well as carefully selected grower vineyards throughout the Wairau and Awatere Valleys. According to the company's website, each parcel of fruit was carefully monitored during ripening so it could be harvested as optimum maturity. The fruit parcels were transported with haste for immediate pressing with minimal skin contact to avoid juice deterioration. After settling, each batch was cool fermented in stainless steel using a variety of cultured yeasts to add complexity to the blend and to retain fresh fruit characteristics. The wines were blended shortly after the completion of fermentation, then carefully balanced and prepared for bottling.
Wine Spectator USA - Harvey Steiman, 30 April 2009
87 Points out of 100 "Light and fragrant, this is zippy with lime and passion fruit flavors, echoing nicely on the finish. Drink now. 50,000 cases made."
Goedhuis, August 2009
"Quintessential New Zealand Sauvignon Blanc, this 2008 offers luscious passion fruit, guava, gooseberry and grassy notes. A delicious wine which is refreshing and appealing."Goedhuis, August 2009
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