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Framingham Marlborough Sauvignon Blanc is pale yellow with hints of green with citrus fresh expressive aromatics, showing grapefruit, Meyer lemon, and subtle notes of wet stone. The palate is crisp, fresh and well-rounded with flavours of passion and stone fruit, sweet herbal hints and fine-boned acidity on the finish.
The winemaking is a little different to most Marlborough Sauvignons, leading to extra layers of flavour and texture creating a truly 'stand out' wine, which we whole-heartedly recommend experiencing.
Framingham’s interpretation of Marlborough Sauvignon Blanc puts an exciting spin on this classic style. They ferment a small percentage of the grapes on skins and another in oak and acacia barrels. Once fermentation is complete, these components are blended, and the final wine is aged for six months on its lees to achieve extra layers of flavour and texture.
Vineyards: Fruit for Framingham’s Marlborough Sauvignon Blanc is sourced from several vineyards in the Wairau and Waihopai Valleys. The various soil types, including stony, old riverbed, clay and silty loam, all contribute different elements to the blend.
Winemaking: On arrival at the winery, each parcel of fruit was kept and vinified separately. The juices were predominantly fermented in stainless steel, with some fermented in oak and acacia puncheons and a small component fermented on skins. A large portion of the blend was aged on lees prior to blending and bottling.
Ideal with...
Pan-seared scallops with lime butter, Thai green curry or lightly spiced Asian dishes, soft cheeses, chicken salads.
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