Country: | New Zealand |
Region: | Malborough |
Winery: | Lexicon |
Grape Type: | Sauvignon Blanc |
Vintage: | 2018 |
Bottle Size: | 750 ml |
Lexicon Sauvignon Blanc is made from 100% Sauvignon Blanc
Lexicon varietal wines are carefully selected by Fran Kysela to show the essence of each variety, along with its terroir of origin, both of which are essential elements of a good wine.
Sauvignon Blanc, historically known for the great white wines of Bordeaux and Sancerre, is gaining popularity in New Zealand. Lexicon Sauvignon Blanc was produced from grapes grown in the renowned Marlborough region, on the northern end of the island. Marlborough is recognized for growing outstanding Sauvignon Blanc with mouthwatering fresh acidity, balanced by intense tropical fruit notes.
Tropical, zesty & citrusy. Hints of guava, passion fruit & gooseberries.
Lexicon Cabernet Sauvignon Napa Valley is made from 100 percent Cabernet Sauvignon.
Lexicon varietal wines are carefully selected by Fran Kysela to show the essence of each variety, along with its terroir of origin, both of which are essential elements of a good wine.
Lexicon Cabernet Sauvignon offers rich and concentrated fruit aromas of red and black currant, cassis and black cherry along with black pepper and dried herb accents. It is soft and generous in the mouth, intense and complex, with supple tannins and elegant structure.
Pair with: Grilled meat, ribeye steak, filet mignon, roasted lamb with fresh herbs, cheesburger, semi-hard cheeses, truffled brie, portobello mushrooms.
Lexicon Cabernet Sauvignon Napa Valley is made from 100 percent Cabernet Sauvignon.
Lexicon varietal wines are carefully selected by Fran Kysela to show the essence of each variety, along with its terroir of origin, both of which are essential elements of a good wine.
Lexicon Cabernet Sauvignon offers rich and concentrated fruit aromas of red and black currant, cassis and black cherry along with black pepper and dried herb accents. It is soft and generous in the mouth, intense and complex, with supple tannins and elegant structure.
Pair with: Grilled meat, ribeye steak, filet mignon, roasted lamb with fresh herbs, cheesburger, semi-hard cheeses, truffled brie, portobello mushrooms.
Bling de la Ferme Blanche Sparkling Millesime is made from 90% Sauvignon Blanc and 10% Clairette.
This is a Traditional Method Vintage Sparkling wine. Grapes are coming from the region of Cassis, but this sparkling wine can't be classified as Cassis AOC as the AOC is strictly for still White, Rosé and Red.
It is made with the local grape variety : Sauvignon Blanc and Clairette.
Fine bubbles, crisp and delicate, citrus zest, lime, stone fruit.
Alain de la Treille Sauvignon Blanc is made from 100 percent Sauvignon Blanc.
This Sauvignon Blanc has a slight amber color with a fresh aromatic nose. Grassy and mineral flavored with a refreshingly crisp mouthfeel. Vines are located outside the Loire Valley AOC boundaries, hence the Vin de France classification.
Best friend as an aperitif, with all your fish meals and seafood, but as well with charcuteries, Don't hesitate to try it with goat cheese.
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.
Lexicon Sauvignon Blanc is made from 100% Sauvignon Blanc
The Lexicon line of varietal wines has been carefully selected by Fran Kysela MS to show the essence of each variety, along with its terroir of origin, both of which are essential elements of a really good wine.
Sauvignon Blanc, historically known for the great white wines of Bordeaux and Sancerre, has increasingly been associated in the “New World” as coming from New Zealand. Our 100% Sauvignon Blanc was produced from grapes grown in the renowned Marlborough region. Marlborough is recognized for growing outstanding Sauvignon Blanc with mouth watering fresh acidity, balanced by intense tropical fruit notes.
Tropical, zesty & citrusy. Hints of guava, passion fruit & gooseberries.
The Lexicon line of varietal wines has been carefully selected by Fran Kysela MS to show the essence of each variety, along with its terroir of origin, both of which are essential elements of a really good wine.
59% Pinot Noir, 41% Chardonnay
An extremely fine and grouped effervescence. The dress is crystalline, luminous, and slightly golden. The nose is fruity, fresh, and tangy. Both greedy and elegant, it expresses pastry notes and aromas of fresh fruit: nougat, frangipane, candied orange, and mirabelle plum. A delicate note of passe-crassane pear carrying a touch of Williams pear liqueur can be guessed. A tonic wine, with a nice tension around the aromas of fresh fruits. Nectarine, yellow peach, and a tangy note of rhubarb develop in the mouth. The end of the mouth is clean, frank, saline, and mineral leaving a touch of bitterness and verbena.
Review:
Having retained all its youthful acidity because there was no malolactic fermentation, the Champagne is brilliantly lit. Acidity and a light texture from the Pinot Noir in the blend give the wine a crisp edge with still-young citrus.
-Wine Enthusiast 94 Points
A firm, focused version, this swathes a chiseled spine of acidity in a raw, silky texture and finely meshed flavors of yellow peach, orange liqueur, honeycomb and chopped almond. A rich streak of salinity drives the well-cut, spiced finish. Drink now through 2035.
-Wine Spectator 94 Points
Thierry Mortet Gevrey-Chambertin is made from 100 percent Pinot Noir.
The wine is produced from 20 different parcels (3 hectares total). The soils are a mix of clay and silt.
The age of wines varies between 15 to 60 years.
Yield: 45 hl/ha
Production: 15,000 bottles on average.
Manual harvest with a selection of the grapes; sorting table; 100% destemming; maceration for 15 days, cold stabilization for 4-5 days; M-L.; racking twice a day. Fermentation in stainless steel tanks for 4 months. Aging in oak barrels for 12 months (new and 1 or 2 year old barrels). Kieselguhr filtration before bottling.
Liquorice, blackberry, red fruits flavors.
Excellent with meat, game and cheeses.