Boxwood Estate Sauvignon Blanc 2018
18 bottles for: $414.00
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| Country: | United States |
| Region: | Virginia |
| Grape Type: | Sauvignon Blanc |
| Winery: | Boxwood |
Boxwood Estate Sauvignon Blanc is made from 100 percent Sauvignon Blanc.
A pale lemon color reflects an overall citrusy bouquet and flavor profile, captured by bursts of fresh, bright acidity. Lemons and lime zest, as well as passionfruit and pear dance along the mid-palate, accentuated by a creamy and luxurious finish.
Boxwood, a National Historic Landmark, is one of the earliest horse farms in Middleburg, Virginia, a region of American colonial and Civil War history. Originally settled in the eighteenth century, the farm became a well-known horse farm, the home of General Billy Mitchell, a pioneer of military aviation, and now the site of Rita and John Kent Cooke’s Boxwood Winery.
“I am convinced that with today’s viticultural knowledge and winemaking techniques Virginia can produce a premium wine as good as anywhere.” — JOHN KENT COOKE
To accomplish this goal, John Kent Cooke asked renowned viticulturalist Lucie Morton to design the sixteen acre vineyard and Purdue University Professor of Enology Richard Vine to advise architect Hugh Newell Jacobsen on the design of the state-of-the-art winery. In 2006 Stéphane Derenoncourt, one of Bourdeaux’s greatest winemakers, became consultant to Boxwood. Today Stéphane works with Boxwood’s viticulturalist, winemaker and executive Vice President Rachel Martin, in developing the best blends for each vintage.
Boxwood Estate Topiary is made from 71% Merlot, 23% Cabernet Franc, 6% Petit Verdot.
The Topiary is a dark garnet color. A delicate floral nose of violet and lilac lingers through to the palate, blooming into plush dark flavors of blueberry, blackberry and plum. A strong fruit character leads into woody tannin and subtle hints of graphite, challenging the norms of Merlot-based Bordeaux blends with its lively fruitiness and a lengthy and full-bodied finish.
Hand harvested, triple sorted, destemmed, gravity fed into open-top stainless steel fermenters
• 15% bleed, whole berry fermentation separate by varietal
• Pump over, 100% manual punch down, 8 day fermentation 14 day post fermentation maceration
• Pumped into barrel, free run separated from press wine (1st press only)
• Malolactic fermentation in barrel
• Aging in French oak barrels for 12 months, 33% new / 33% 1 year / 33% 2 year
Review:
"A ripe and polished Bordeaux blend showing ripe redcurrants and blackberries, plus savory and herbal notes. At once creamy and dry with a long, even finish. A blend of 71 per cent merlot, 23 per cent cabernet franc and six per cent petit verdot. Drink or hold."
- James Suckling (October 2018), 91 pts
Boxwood Estate Trellis is made from 73% Merlot, 16% Cabernet Sauvignon, 8% Cabernet Franc and 3% Petit Verdot.
The Trellis has a bright cherry color. The nose is expressive with aromas of red cherry, raspberry, tobacco, and dried herbs. The pallet is balanced with medium acidity and a medium body. There is prominent raspberry and pomegranate on the pallet. Light dusty tannins fill out the finish of the wine.
Hand harvested, triple sorted, destemmed, gravity fed into open-top stainless steel fermenters
20% bleed, whole berry fermentation separate by varietal
Pump over, 100% manual punch down, 21 day total maceration
Pumped into barrel, free run separated from press wine (1st press only)
Malolactic fermentation in barrel
Aging in French oak barrels for 12 months, 12% new, 44% one year and 44% two year
A powerful red wine representing the best of the vintage. Blend: Cabernet Franc, Merlot, Cabernet Sauvignon and Petit Verdot.
Nitida Sauvignon Blanc Durbanville is made from 100 percent Sauvignon Blanc.
A flavor kaleidoscope of rosy strawberry & raspberry parfait with vibrant nasturtium & naartjie skin. A "wallop" of herbaceous coriander, rocket & nettles is the perfect foil for creamy dessert peach & nutty almond.
Our label illustrations are hand drawn using inks made from our NITIDA tree leaves. Inspired by a Protea nitidus in our garden, they also feature local renosterveld plants and some of the creatures who share the farm with us. Inquisitive and majestic birds, adventurous and sometimes vicious mammals and a plethora of insects that make our corner of Durbanville renosterveld and special.
After four of the driest seasons on record, our Sauvignon blanc vines experienced phenolic ripeness earlier than expected. This kept us on our toes to make sure that we spent a lot of time in the vineyards
tasting grapes rather looking at chemical analysis to get the picking dates correct. This resulted in concentrated fruity components with lower than normal alcohol levels.
Around 85% of the grapes for this wine is sourced from Nitida farm itself, with the balance coming from the neighbouring farms to bring more complexity to this example of Durbanville terroir.
The grapes were harvested in 25 different pickings over a time span of 6 weeks. This gives us a variety of building blocks to create a complex Sauvignon blanc that reflects the riper tropical fruit flavors of the 2018
harvest, with green undertones that is traditional from the Durbanville terroir.
TECHNICAL DATA
Alcohol: 13.69%
Residual Sugar: 1.5g/L
Total Acidity: 5.9g/L
pH: 3.40
Extract: 20.06g/L
Tasted with wild mushroom risotto, and awakens a desire for ostrich and pecorino to impress.
Our Touraine Sauvignon blanc is crisp and refreshing, with rich, ripe lime and grapefruit aromas. Great elegance with mineral style and despite everything some kind of roundness.
Average age of the vines is 20 years old.
We produce a part of this cuvee with 12 hours skin maceration and another part from directly pressed grapes
Wine was slightly filtered before bottling to ensure wine will remain stable.
Ideal for the Aperitif , any cooked fish such as smoked and grilled salmon but also obviously with a Goat Cheese.
Kennedy Point Sauvignon Blanc is made from 100 percent Sauvignon Blanc.
Kennedy Point Vineyard makes a Marlborough Sauvignon Blanc that captures the essence of the regional fruit. The grapes, grown in the hot, stony soils of the Wairau, produce a wine redolent of fresh cut wild flowers and a full palate of passion fruit, gooseberry and citrus. The wine has a crisp dry finish and is perfect as an aperitif, with seafood or any light summer meal.
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Alain Jaume Lirac Rouge Roquedon is made from 60% Grenache, 20% Syrah, 10% Mourvedre, 10% Carignan.
Inky color. The nose is dominated by aromas of wild fruit (blackcurrant, blackberry) and spices. Long and balanced mouth.
"Roquedon" deliver more of the "round"- "sweet" body from the Grenache, and cherry-red fruit expression. It is dark in color, almost black.
Traditional wine-making in stainless still vats. Crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages. Ageing mainly in vats and about 10% in oak barrels. Bottling 15 months after the harvest.
Review:
"Based on 60% Grenache, 20% Syrah, and the rest Mourvèdre and Carignan, the 2016 Lirac Roquedon offers more black (and even some blue) fruits to go with complex white pepper, garrigue, and new leather aromas and flavors. Ripe, opulent, and fleshy on the palate, this medium to full-bodied Lirac has loads of character."
- Jeb Dunnuck (March 2019), 92 pts
Hallet Sauternes is made from 100% Sémillon.
With delicate aromas of honey, citrus, crystallized fruit and acacia, it makes a good match not only for desserts, but also for foie gras, roasted meats and blue cheeses.
It makes a delicious aperitif when served chilled.
