Variety:

Sauvignon Blanc

Style:

Dry

Vineyards:

Lake Chalice Wines has accessed the fruit from 8 vineyard sites to ensure the continuing quality of our Savvy. The 2010 Savvy was selected from a final blend of three vineyards, all in the lower Wairau Valley of Marlborough.

Vinification:

Harvested in peak condition and moved promptly to our winery, the fruit was fermented in cool adn controlled conditions to preserve the fresh, fruit characters Savvy is famous for. The final selections of batches for our 2010 flagship was the cause of some lively debate at the blending table, you be the judge.

Tasting Notes:

Crisp, medium bodied and dry. Aromas of passionfruit and black currant dominate. On the palate, it is refreshing and elegant with a mineral note on the lingering finish. Enjoy this wine in its vibrant youth.

Cellaring:

Enjoy now and in the 2 years after harvest, but open your mind beyond that specific timeframe. one of the lessons of the last 2 years has been to expect the unexpected and we are finding that Savvy is breaking the 24 month barrier - get airborne.

it's scallop season and the asparagus crop isn't far away either, savour the delights with fresh food, shared with friends and family

Accolades:

Unleashed July 2010

Variety:

Sauvignon Blanc 100%

Style:

Slightly off dry

Vintage Notes:

Vintage 2009 was a little scary with unseasonal rains in the new year period putting the vines on botrytis alert. However a good final ripening period in late February and March saw the grapes harvested in good condition and excellent ripeness levels.

Vineyards:

100% Marlborough Sauvignon Blanc from the lower Wairau Valley, including first year fruit from both the Dillons Point vineyards of Tony & Melissa Burdon and our own Talon Vineyard.

Vinification:

The grapes were harvested in the cool of the evening. Fermentation was controlled at low temperatures to retain the freshness and zing of the fruit.
Limited release of 523 cases

Tasting Notes:

Bright, pale straw on release. Powerful aromas of passionfruit and blackcurrant with hints of grapefruit. The palate is pleasingly rich and concentrated with a well balanced acidity that leads to a lingering finish.

Cellaring:

Released September 2009 Enjoy now and over the next 2 years

Enjoy with seafood, white meats, ethnic cuisine or as a bracing aperitif.

Accolades:

Gold medal 2009 Air NZ Wine Awards
Silver medal NZ International Wine Show 2009
3 stars Cuisine Magazine Dec 2009
BRONZE MEDAL Royal Easter Show Wine Awards 2010
BRONZE MEDAL Liquorland Intl Wine Comp 2010

Variety:

Sauvignon Blanc

Style:

Dry

Vintage Notes:

Rain early in the ripening season had the industry on edge but perfect ripening through to harvest ensured the fruit came in great condition.

Vineyards:

Grapes were sourced from 5 vineyards in selected sub-regions within Marlborough, including the Rapaura and Grovetown areas in the Wairau Valley, and the lower Waihopai Valley, to take advantage of the different characteristics each area offers. These vineyards include our own Falcon Vineyard, Quarry Block and Eyrie Vineyard and the first year fruit from the Talon Vineyard.

Vinification:

Transported promptly to the winery and pressed without delay to enable minimal skin contact. Cool fermented in stainless steel tanks using selected yeasts. Only the best components were selected for their potential to add to the overall quality and complexity of the Lake Chalice blend.

Tasting Notes:

Pale straw with green hues. Intense aromas of gooseberry and blackcurrant with grapefruit notes. A crisp, medium bodied, dry wine bursting with classical varietal flavours of passionfruit, blackcurrant and gooseberry. Mouth-watering acidity is balanced by a long, elegant, mineral finish.

Cellaring:

Enjoy in its vibrant youth and up to 2 years.

Seafood, white meat, try pan smoked eel crostini with nam phrik num dressing (mango, chilli, coriander, ginger, lime)

Accolades:

Released Sept 2009
Gold medal Royal NZ Show - Aromatic Wine Comp 2009
4 stars Winestate magazine Sept 2009
Silver medal + Top 100 listing Liquorland Wine Awards Oct ‘09
Bronze medal NZ International Wine Show 2009

Variety:

Sauvignon Blanc

Style:

Dry

Vintage Notes:

Excellent flowering conditions in the Spring led to a bumper crop for most varieties. The challenge at harvest time was the fickle weather. Thanks to careful monitoring of the grapes, and meticulous organisation above and beyond the call of duty at our winery South Pacific Cellars, we stayed on target for timely harvest at optimum conditions. Not everyone was so fortunate this year

Vineyards:

Sourced from 7 vineyards in selected sub-regions within Marlborough, including the main Wairau Valley, the Waihopai, and the Awatere Valley, to take advantage of the different characteristics each area offers. These vineyards include our own Falcon Vineyard, Quarry Block and Eyrie Vineyard. Harvested in peak condition.

Vinification:

Transported promptly to the winery and pressed without delay to enable minimal skin contact. Cool fermented in stainless steel using selected yeasts. Only the best components were selected for their potential to add to the overall quality and complexity of the Lake Chalice blend.

Tasting Notes:

Pale straw colour with green hues. Intense aromas of passionfruit and blackcurrant. A crisp, medium bodied, dry wine bursting with classical varietal flavours of passionfruit, blackcurrant and gooseberry . Mouth-watering acidity is balanced by a long, elegant, mineral finish.

Cellaring:

Enjoy in its vibrant youth. best in teh two years after release.

Seafood, white meat, try pan smoked eel crostini with nam phrik num dressing (mango, chilli, coriander, ginger, lime)

Accolades:

Unleashed 1 July 2008
Gold medal 2009 Royal Easter Wine Show
Silver Medal 2008 NZ International Wine Awards
Served on Air NZ long haul flights from Sept 09

3 stars Bob Campbell BobsWineReviews.com

Variety:

Sauvignon Blanc

Style:

Dry

Vintage Notes:

Excellent flowering conditions in the Spring led to a bumper crop for most varieties. The challenge at harvest time was the fickle weather. Thanks to careful monitoring of the grapes, and meticulous organisation above and beyond the call of duty at our winery South Pacific Cellars, we stayed on target for timely harvest at optimum conditions. Not everyone was so fortunate this year

Vineyards:

All the fruit for this wine was sourced from one vineyard in the Awatere Valley.

Vinification:

Harvested in cool conditions and pressed immediately with minimal skin contact. Cool fermented in stainless steel tanks using selected cultured yeasts to add complexity.

Tasting Notes:

Bright, pale straw on release. A medium bodied, dry, crisp wine with citrus and herbal tones. Mouth-watering acidity is balanced by a rich, elegant palate and leads to a long, lingering finish.

Cellaring:

Enjoy this elegant Sauvignon Blanc in its vibrant youth. Best savoured with friends over the next 2 years

Enjoy with seafood, white meats, ethnic cuisine or as a bracing aperitif

Accolades:

Released July 2008
Gold medal 2008 Liquorland Top 100
Gold medal 2008 Air NZ Wine Awards
4 stars Cuisine Magazine “Sauvignon Blancs with crunch, like this one, are great accompaniments for summer salads. Zesty citrusy green flavours, with hints of mango, crowd together and grow in the mouth.”
4 stars Bob Campbell BobsWineReviews.com

Variety:

Sauvignon Blanc

Style:

Slightly off dry

Vintage Notes:

Excellent flowering conditions in the Spring led to a bumper crop for most varieties. The challenge at harvest time was the fickle weather. Thanks to careful monitoring of the grapes, and meticulous organisation above and beyond the call of duty at our winery South Pacific Cellars, we stayed on target for timely harvest at optimum conditions. Not everyone was so fortunate this year

Vineyards:

Sourced from Rapaura vineyards including our own Falcon Vineyard, Quarry Block and Eyrie Vineyard in the Waihopai Valley. Harvested in peak condition before the challenging rains that tested vineyards and wineries preparedness and truncated the season.

Vinification:

Transported promptly to the winery and pressed without delay to enable minimal skin contact. Cool fermented in stainless steel using selected yeasts. Released November 2008

Tasting Notes:

Fabulous when well chilled and shared with friends and family. Virtual summer in a bottle.

Cellaring:

Ready now to be enjoyed with friends and family.

Seafood, white meats, antipasto or whatever you've got on the BBQ.

Accolades:

Released November 2008