Introduction to New Zealand wine making
New Zealand, this faraway place that you may remember for its colorful natural vistas, the grassy hills, immense lands with barely no humans on site or for the fantastic sand dune beaches.
A country that has made a name for itself in the wine making arena, thanks to meticulous and rapid expansion in recent decades, focusing its production mostly on the Sauvignon Blanc grape of French origin. Indeed, towards the end of the 1980s, New Zealand viticulture rose to prominence on the international stage, with Sauvignon Blanc emerging as the country’s emblem crop and establishing the country as one of the world’s leading producers.
The Marlborough region
Marlborough is the country’s major and greatest wine-growing region, with the French-origin grape dominating. The Pacific Ocean and the southern alps mountain ranges provide protection from strong rainy winds in this portion of the south island, which is located in the farthest north-eastern part of the island.
The Wairau Valley to the north and the Awatere Valley to the south contain the majority of the vineyards. The former, by far the larger, produces more mature and pungent Sauvignon Blancs, whereas the cooler and windier Awatere Valley produces wines with more acidity and more herbaceous and less fruity notes.
In general, Sauvignon Blanc made in the appropriate Marlborough region has a delicate straw yellow color with greenish tints.
From the Pacific Ocean shoreline in the east, broad alluvial plains rise gradually into narrow river basins. This diversity of soil types generates a wide range of characteristics in the Sauvignon Blanc that is always unmistakably Marlborough. Because of the popularity of this wine style, the region has grown to become New Zealand’s largest wine producer.
Sileni is a Hawke’s Bay-based winery that combines modern and traditional winemaking techniques. Their vineyards are in Hawke’s Bay and Marlborough, New Zealand.
Cellar Selection Sauvignon Blanc Sileni Estate
Passionfruit and tropical fruit aromas and flavors with gooseberry overtones. The palate is well-balanced, with a lovely freshness and a long aftertaste.
Pairing with food:
With oysters, soft goat cheese, or a tomato and basil salad, this dish is delicious.
Sauvignon can be served with a variety of fish dishes, including raw mollusks, spaghetti with clams, crabs, and tuna carpaccio, as well as a plain sea bass. Its mild flavor makes it suitable for pairing with ethnic or very spicy foods. White meats, soups, lentils, grilled veggies, and risottos are all nice combinations.
Sauvignon can be served as an aperitif, paired with a chopping board of not-so-delicious cheeses, asparagus, or mixed vegetables; the crucial thing is that it is served at the proper temperature, which is cold.
Book Now & Come Enjoy This Great Wine – 2167 8883
Whether you’re a wine connoisseur or not, a wine experience is a great idea!
This isn’t just an opportunity to enjoy tastings a different wine from New Zealand, is an immersive experience altogether.