Description

Consistently rated one of New Zealand's best Sauvignon Blancs, winemaker John Belsham has crafted another stunning wine that is taut, bone-dry, yet generous, creamy and textural; in short, simply delicious.

Cellar-aged for maximum enjoyment on release, the wine is wonderfully vesatile and can be enjoyed with a range of foods including fresh and aged goat cheeses, frittatas, salads, pastas along with fish and poultry dishes. If you love oysters then you are in for a special treat, as it is the perfect complement.

Sauvignon Blanc, an Ancient Varietal

From one of the most ancient vines in the world, Sauvignon Blanc has a rich history in winemaking. The mother to Cabernet Sauvignon, the name Sauvignon comes from the French word, 'sauvage', meaning wild.

Although the parentage is not totally known, Sauvignon Blanc's origins are in western France, both the Loire Valley (Sancerre) and in Bordeaux, (Bordeaux Blanc).

Here in New Zealand, Sauvignon Blanc has found it's home and expresses itself in a way that is not replicated in other parts of the world; making it truly unique and reflective of the climate and soil in which it grows.

There are a range of styles of Sauvignon, from very young, fruity expressions to those that have more refinement, character and ability to age, like those from Foxes Island. Winemaker John Belsham's winemaking training commenced in Bordeaux, over 40 years ago and the philosophy of making sophisticated, elegant wines that reflect the terroir are rooted in every bottle we make.

Foxes Island Vertical - The Real Review