The SOMM Journal

April / May 2016

Issue link:

Contents of this Issue


Page 49 of 108

{ }  49 One hundred percent of Echo Bay's Sauvignon Blanc grapes are hand-selected from the area's top vineyards, blessed by sea breezes and a climate that allows fruit to develop complexity and acidity. Grapes are cold-fermented in stainless steel and each bottle is secured with a screwcap to preserve the wine's quality and ensure each glass's purity and freshness. In order to maintain the crisp acidity characteristic of the varietal, none of the wine undergoes malolactic fermentation. The majority of grapes are sourced from one vineyard, Railyard Vineyard, owned by Nick Goldschmidt, the New Zealand native and global vintner who is also Echo Bay's winemaker. Marlborough is positioned on the north end of the South Island, where both Rapaura river soils and Brancott soils combine to add their distinct trademark qualities to the fruit: the former, contributing to structure and depth—cut grass, asparagus, gooseberry notes—while the latter adds texture and tropical fruit notes. "I think the U.S. consumer really identifies more with the tropi - cal fruit rather than the grassy elements," says Goldschmidt. The veteran winemaker also draws on his background in working with fruit from vineyards as diverse as Argentina, New Zealand and Spain. Echo Bay's light straw color and highlight of green speak to the fresh and earthy flavors in the glass. Zippy citrus and light floral aromas on the nose beckon as the flavors of passion fruit, gooseberry and grapefruit express a balanced harmony of fla - vors that lead to a crisp, clean finish. "Most of the Sauvignon Blanc from Marlborough is sold in the U.K. and the British want to drink wines with higher acidity to cut through all the fish and chips!" Goldschmidt jokes. "We eat Mediterranean foods here in the U.S. so we wanted to make the wine a little more creamy." Echo Bay Sauvignon Blanc is only available in the United States and is imported by Trinchero Family Estates. Sauvignon Blanc's growth rate, the fastest growing white varietal in the U.S. Echo Bay's growth in dollar volume over four weeks. New Zealand's sales growth in on-premise—the highest of any country of origin. largest volume share on-premise is Sauvignon Blanc, outnumbering Merlot and red blends. New Zealand Sauvignon Blanc's growth, which is out-pacing the growth of the domestic varietal. HEARD IT THROUGH THE GRAPEVINE Tasting Note Echo Bay 2014 Sauvignon Blanc, Marlborough, New Zealand (SRP $14.99) A zing of fresh grapefruit on the nose, effervescent in the glass. Zested lemon on the tip, preserved lemon mid-palate. A refreshing, summery, juicy bite with a long finish. 12 12 12 12 % 8.2 8.2 8.2 8.2 8.2 8.2 8.2 8.2 8.2 8.2 % 18 18 18 18 18 18 18 18 18 18 18 18 % 52 52 52 52 % 5 th th th PHOTO COURTESY OF ECHO BAY PHOTO COURTESY OF ECHO BAY

Articles in this issue

Links on this page

Archives of this issue

view archives of The SOMM Journal - April / May 2016