18 March 2011

Rabbit Island Sauvignon Blanc 2010

When people say terroir in reference to a wine, one might think of the French telling you why their wines are unique and more importantly the most expensive wines in the world. Now, while France does produce some excellent wines the price unfortunately stops most of us mere mortals from every affording them.

As for Sauvignon Blanc, the most famous from France being Sancerre. This region was deemed to be the best producer of Sauvignon in the world ... that is until New Zealand stepped in with the likes of Cloudy Bay and reinvented the grape. This is why New Zealand Sauvignon Blanc has become and will be for a long time yet one of the most popular wines and for good reasons too. They are fruit driven and very moreish, like the much more boisterous cousin of the restrained and subtle Sancerre, which tends to be sedate and full of minerality,  a wine to really think about. So in summary it is immediately pleasing vs. complexity.

So, now on to the Rabbit Island and where it fits in between Old and New World, or restraint and power. Well the Rabbit Island fits happily between the two. It has the fruit driven qualities that have made New Zealand famous, but with elements of complexity that give away the gravelly soils of the Nelson region (not dissimilar from Sancerre), this is illustrated by some minerality and herbaceous qualities lurking in the background.

Colour - Pale Straw/Gold

Nose - Lime and Gooseberry, hint of passion fruit and nettle

Palate - Medium bodied with a refreshing lime quality and a passion-fruit filled finish, with a hint of minerality. Delicious.

What impressed me most about this wine is the length of finish, I was still tasting it almost a minute later and this is all for only 9.99 at the minute in The Mill Wine Cellar http://www.facebook.com/THE.MILL.WINE.CELLAR

Definitely worth a try at this price. Try it on its own or if adventurous with a slightly spicy dish.

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