- We gave Mike a big budget to make the wine of his dreams. And as it turns out, it only takes a little bit more in cost, to get a WHOLE LOT more in taste.
- Mike picked seriously top-notch grapes from an elevated single vineyard site (for maximum finesse and flavour), aged the wine on its lees for 12 months (for extra richness and complexity), and released it when it tastes seriously spectacular. Which is um... right now!
- Think luscious exotic fruits, zingy lime, and a BIG dollop of Kiwi sunshine – it’s pure luxury in a glass.
WE'RE NOT SURE
- Bill and Claudia used your Angel pennies to get their hands on the grapes from some of the very best Sauvignon vineyards in New Zealand... to make a wine that will please even the pickiest of Sauvignon lovers.
- From the first sip, it's an explosion of luscious Marlborough fruit flavour. Fresh grapefruit, zingy gooseberries and juicy, mouth watering pear drops all fuse together to make an exceptional tropical tipple.
- Named after their daughter Sylvia - Sauvignon doesn't get more special than this. Previous vintages won medals galore, and we think that this one is even better... all thanks to Angel funding!
- Joost’s winery has won a rep among wine critics for producing some of the finest sauce in the Sauvignon Blanc universe. And Sauvignon doesn’t come any lusher than Pouilly Fumé.
- Think pure, vibrant, mouth-watering luxury in a bottle. Then give it an OBE. Joost's Pouilly Fumé is crisp, complex and posh enough to be served with a trumpet fanfare.
- It tastes great on its own, even better with pan-fried scallops or steamy pasta. Or simply rip open a freshly baked French stick and go totally bonkers with the Brie.
WE'RE NOT SURE
- Bill and Claudia decided to try something a bit different with the delicious grapes from the same vineyard used for their best-selling Sylvia Reserve Sauvignon. They took a punt - using a winemaking method usually reserved for bright, fruity red wines… and boy has it paid off.
- The result? A classic Marlborough Sauvignon but with fabulous twist of creamy apricot flavours that made the Wine Team crack a big smile. Bill and Claudia named it ‘Whetu’ (pronounced fay-tu) - a name from their ‘unused baby name spreadsheet’. Seriously!
- This is a one-off treat and only a couple of thousand bottles were made, so when it's gone, it's gone. So if you are looking for something that breaks all the rules then look no further!
WE'RE NOT SURE
Bill and Claudia describe their Mabel Sauvignon Blanc as ‘making lemonade out of lemons’. They intended to hand-pick the grapes, but the night before they were due to harvest, the weather became extremely humid with tropical storms…
When Bill checked the grapes the next day, he “found juice running down my hand from just the lightest touch - it was quite astonishing. It was literally like each bunch was a dripping sponge.” What they had was a case of ‘slip skin Botrytis’ - where an enzyme breaks down the connection between the grapes pulp and the skin, so the skin can literally slip off.
They got the grapes into the winery as quickly as possible and the juice actually tasted pretty darn good… ‘too unique and tasty not to bottle!’ So they decided to ferment it separately, as a little experiment. The result was a characteristically Marlborough Sauvignon with an extra level of richness and complexity. Think of it as something that you might drink in place of a full-flavoured Viognier.
- This wine is a walk on the wild side of Marlborough - there's no Sauvignon Blanc quite like it. Naked have shown great faith in supporting our Lay of the Land range of Marlborough wines, and are showing another leap along with our Angels in the creation of our new Sauvignon.
- We whole-bunch pressed the grapes and wild-fermented the juice in old oak barrels for two months on its original yeast lees. The result? A Sauvignon Blanc that's drier than you'd expect for Marlborough, but also riper and with more minerality.
- Imagine a cross between the finesse of a Pouilly Fume and the lift, drive and verve of fruit from our beautiful slice of paradise down here in Marlborough, and you'll come close to the unique taste of this small batch wine.
Mike Paterson, Winemaker
- Sancerre is the ultimate in Sauvignon Blanc. With Roblin Sancerre you get a big mouthful of wine that has the hallmark zest and minerality for which the Sancerre appellation is famous for.
- We take great care of the soil around each vine to ensure that the grapes reach their peak of ripeness. The fruit is handled as little as possible so that it expresses all of the vivid aromatic characteristics of Sancerre.
- Crisp, concentrated and textured, our Sancerre is the perfect match for fresh, delicious seafood, or gooey goats cheese. It also goes surprisingly well with flavoursome Asian dishes.
Matthias and Emile, Winemakers
- We didn't think Joost could actually make a better Sancerre, but he has surpassed himself - and thanks to Angel funding and sharp buying of grapes by Joost, it's still a steal.
- This is crisp with a capital C and has a tightly packed bundle of explosive gooseberry fruit waiting to go off in the mouth that is offset by a really lovely minerality and an uber long finish. Just so, so drinkable.
- You can't waste a serious Sancerre like this. Splash out on some lobster or a big bowl of mussels to make the most of it.
- Naked were extremely open to me pushing the boundaries with Sauvignon Blanc. They encouraged me to challenge the norm, and break all the rules.
- I absolutely love the versatility of Sauvignon Blanc. When the fruit is good enough, it's a real treat to allow some juice to ferment in premium oak. This takes the Sauvignon Blanc to a whole other level.
- I’m really thrilled with the result. Make sure you take the time to decant and let those oaky flavours integrate. The critics agree – it just picked up a Gold medal and 3 trophies including Best Sauvignon Blanc at the prestigious IWC awards!
Liam McElhinney, Winemaker