The second Sauvignon Blanc from the New World case I bought from Tesco was Jackson Estate Sauvignon Blanc 2006.
I’ve been buying Jackson Estate Sauvignon Blanc for a while now, not regularly, but ever since I really got into wine in the mid 90’s I’ve always know it’s a decent bet if I’m looking for a good wine in a supermarket. I remember in 1999 one major supermarket in the UK was selling it for £3.99 a bottle! Ah, the memories, it’s closer to £10 (~$20) a bottle now.
Jackson Estate are situated in the Sauvignon Blanc capital of the World, Marlborough New Zealand. I have to admit I didn’t visit their Cellar Door when I was there though. You know how I like wines to have lots of information on the web, Jackson Estate do me proud:
Viticulturist Geoff Woollcombe
Winemaker Mike Paterson
A mixture of dense tropical & citrus fruit is supported by punchy basil and spice lending the wine great varietal purity. This leads to a wonderfully textured palate full of fruit vibrancy and framed by mouth watering juicy acidity.
Grapes were sourced from twelve individual vineyard sites in the Renwick, Wairau and Omaka sub regions of Marlborough, New Zealand.
Warning signs of a potential early vintage were evident with Sauvignon Blanc going through verasion three weeks earlier than the 2005 vintage. The warm and dry weather experienced in the early parts of the growing season continued right through until the beginning of April 2006. The 2006 harvest will go down as one of
the earliest and most intense on record, with all our Sauvignon Blanc fruit harvested by March 27th, an entire month ahead of schedule. It was an important year for winemakers to be in the vineyard, as picking decisions had to be made entirely on flavour within tighter than normal picking windows.
Over twenty separate parcels of Sauvignon Blanc grapes were harvested in cool morning conditions between the 15th and 27th of March. Due to the intensely hot and dry growing season, grapes arrived at the winery within a very short time frame, but in fantastic health and busting with freshness and flavour. Brix at harvest ranged from 22.0 – 23.0 brix.
All Sauvignon Blanc fruit was lightly pressed in a cool anaerobic environment and the resulting juice was transferred to tank for a cold settling period of up to 72 hours. Clear juice was then racked to stainless tanks, warmed and inoculated with a neutral cultured yeast strain to allow the intrinsic qualities of our vineyard sites to shine. Fermentation on average lasted 3.5 weeks at low temperatures to retain maximum varietal character, after which the new wines were removed from their ferment lees before spending several months on light lees to develop further palate richness and flavour. Following this the individual parcels were blended and prepared for bottling in mid August 2006.
Alcohol 13.0%, pH 3.26, Titratable Acidity 7.8 g/L, Residual Sugar 3.5g/L.
My wine tasting notes tell me…
I liked it but the strength of the flavour was a bit overwhelming at first, definitely one for food, especially seafood. I think this would be great with a meat like lobster. A good wine although a little overpriced. At ~£10 a bottle you could almost have a bottle of Highfield instead so this just scrapes a 4 star rating. If it was any more than £10 a bottle it’d be demoted to 3 stars.
Jackson Estate Sauvignon Blanc 2006