Deep Down Sauvignon Blanc 2019
- Vegan Suitable
- Certified Organic
RegionMarlborough, New Zealand
Michelle says "Deep Down are super-impressive wines from Marlborough NZ, textural, intriguing and authentic; treat yourself and try them today."
This is a Marlborough Sauvignon Blanc that's delightfully different from what you might be used to. Wild yeast fermentation, with 35% in old oak, followed by secondary malolactic fermentation has resulted in a gentle floral scented wine with a very seductive texture. The core of Marlborough is still there... passionfruit and grassy hints..but it's subtle and intermigled with floral and citrus flavours supported by a backbone of fresh acidity. And it's the texture that keeps you coming back for more.
Tasting notes from the winery for Deep Down Sauvignon Blanc 2019
Winemaker Clive Dougall wanted to turn the volume down on the classic fruit driven style of Marlborough Sauvignon Blanc and he’s done that using organically certified grapes as his starting point, which he fermented with wild yeasts with 35% of the fermentation in old puncheons. Malolactic fermentation followed in barrel with lees stirring and the result is a fresh, soft, floral scented Sauvignon with the floral, elderflower and citrus flavours supported by a backbone of fresh acidity.
Deep Down Wines are a boutique Marlborough wine company and collaboration of two New Zealand families. Founded by Clive Dougall, who was Winemaker at Seresin Estate for 12 years, and Peter Lorimer, who promoted boutique New Zealand brands around the globe with his company the New Zealand Wine Portfolio, Deep Down is about honest wines forged with intuition and heart.
Acidity: 5.6 g/L
Residual Sugar: 2.4 g/L
Free sulphur: 24 mg/L
Total Sulphur: 58 mg/L
Variety: 100% Sauvignon Blanc
Region: Marlborough, New Zealand
|Region||Marlborough, New Zealand|
|Country of Origin||New Zealand|
|Alcohol Level||Moderate [12-13%]|
|Residual Sugar g/L||2.4|
90 points - Bob Campbell MW (The Real Review)
Certified organic, wild ferment, single vineyard and vegan friendly. 35% fermented in old puncheons. Malolactic fermentation in barrel with lees stirring. Winemaker, Clive Dougall, wanted to "turn the volume down." Quite a pleasing texture with floral, elderflower and citrus flavours supported by a backbone of slightly hard acidity and noticeable phenolics.
91 points - Huon Hooke (The Real Review)
Bright, light to mid-yellow colour with a clean, fresh, bracingly fruity aroma of passionfruit and feijoa, not green or grassy but unmistakeably ripe Marlborough savvy. Very attractive and not over-pungent. Intense and discreet to taste, with savoury dryness and good balance, medium length and the aftertaste is appetisingly dry and invites food.
$35 - Max Allen
Unlike the vast majority of Marlborough sauvignon blancs out there in bottle-shop land, this one naturally went through a secondary, softening malolactic fermentation. It’s still unmistakably Marlborough savvy to smell and taste – bursting with passionfruit and sugar-snap pea – but it has a deliciously unusual, creamy, satisfying texture on the tongue.
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