Astrolabe Marlborough Sauvignon Blanc (750ml)
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An astrolabe is an ancient astronomical instrument that was used to make a diverse range of calculations. Its name translates as ‘star-taker’. A mariner’s astrolabe, modified for use upon a ship, was used by early navigators to determine latitude by measuring the altitude of a celestial object. French explorer Dumont d’Urville charted the Marlborough coast in 1827 aboard a ship named L’Astrolabe. When career winemaker Simon Waghorn wanted to start his own label in 1996, he chose the name Astrolabe because of the historic ties with Marlborough, and he liked the connotations of exploration and discovery.
Simon choose to live and work in Marlborough because he believes the grapes are the best in the world. He enjoys working with diverse terroir of Marlborough’s sub-regions to capture the intensity and brightness of the fruit and craft complex, individual wines.
All grapes are sourced from ten families who live on their land and farm sustainably. These are long established and close relationships to dedicated growers who understand the rhythms of the land and know how to grow grapes that express the terroir. These sites are spread across the Marlborough sub-regions, giving a diversity of soil profile and mesoclimate. Each vineyard was chosen for the distinctive flavour it produces.
Pronounced aromas of gooseberry, white currant, red capsicum, passionfruit and lime peel. The palate is medium-bodied, with intense concentrated flavours of makrut lime, passionfruit, lemongrass and a refreshingly smooth, dry and persistent finish. Recommended pairings are fresh, leafy green salads; goat’s cheese; seafood of all types; and dishes with lifted, aromatic herbs.
Made from sustainably farmed Sauvignon Blanc grapes grown in the vineyards of the Lissaman, Wilson, van Asch, Halliday, Hammond, Trolove, Rose and Jones families located in the Awatere Valley, Kēkerengū Coast, Southern Valleys and Wairau Valley sub-zones in Marlborough. The fruit was machine harvested in cool evening conditions, de-stemmed and lightly pressed with minimal skin contact. Clear, cold settled juice was fermented in stainless steel vats at low temperatures, using neutral wine yeast strains to allow the powerful fruit flavours to dominate. This is a drier style of sauvignon blanc, acidity kept nicely in balance with the alcohol and the very little residual sugar that is there, so it’s all about how all these things come together to make a pleasurable whole.