This is a “serious” style of Sauvignon Blanc, designed to complement food rather than overpower it and to develop in bottle. Nautilus Sauvignon Blanc frequently stands out in tastings of aged or back vintage Marlborough Sauvignons.
Nautilus Sauvignon Blanc 2007, for instance, was tasted in a lineup of library wines at the Marlborough Wine Weekend, October 2011, by New Zealand wine writer Raymond Chan, who wrote:
“This was the most youthful, brightest and most lively of the Library Wines tasted at the Wine Weekend. It showed how in high quality and lower yield years, Marlborough Sauvignon Blanc can age with grace and without any coarseness, while developing subtle earth, herb and toast complexities. The freshness from the acidity was a feature and major component in its positive bottle-aging. It should still keep well for another 3+ years”
It is fermented at cool temperatures in stainless steel tanks after a moderate period of skin contact.
There has been a lot of local research on the strains of yeast most suited to the distinctive aromatics of Marlborough Sauvignon. We use the best of these.
The wine is dry and medium-weight. Less assertive on the nose than some, this wine builds through the palate with great fruit complexity and concentration, culminating in a delicious, lingering finish.
Pair with Snapper ceviche with chill and lime, avocado and tomato, with coriander salsa or…
Four stars -"
This is a fine example of restraint and balance. The herbaceous aromatics and flavours are lifted but not noisy; the acidity has definition but doesn’t cut too deeply. “A delightful, delicate glass of wine,” said John Belsham.
Cuisine, January 2013
"... Both the Nautilus Sauvignon Blanc and Nautilus Pinot Noir are at the top of their game. ..." Kevin Ecock, Free Running wine blog, Ireland, 27 March 2013 (Download review.)