Mystery Marlborough Sauvignon Blanc 2022 (24)

Mystery Marlborough Sauvignon Blanc 2022 (24)Black Market Mystery Wines are simply wines we love, with the branding hidden and revealed only when it arrives at your door! Funky, complex and vinous on the nose with aromas of red capsicum, lemon rind, and wet stones, punctuated by sulphide derived characters of gunflint and burnt match. A full flavoured, rather dramatic wine to taste with a rich, viscous, textural mid palate and a powerful, punchy, engaging finish. Bravo" NZ Wine Rater, Sauvignon

Black Market Mystery Wines™ are simply wines we love, with the branding hidden and revealed only when it arrives at your door!

Funky, complex and vinous on the nose with aromas of red capsicum, lemon rind, and wet stones, punctuated by sulphide-derived characters of gunflint and burnt match. A full-flavoured, rather dramatic wine to taste with a rich, viscous, textural mid-palate and a powerful, punchy, engaging finish. Bravo" NZ Wine Rater, Sauvignon Blanc Tasting 2022

"Aromatic, pungent, pure, ripe, herbaceous and fresh bouquet. Classic and varietal. Flavours on the palate include fresh apple and lemon. there’s a lime and cape gooseberry along with fresh basil and thyme. Acidity is high , core fruit flavours touch the palate in all corners, a lovely example with ripeness and varietal pungency. Best drinking from 2023 through 2029" Cameron Douglas, Master Sommelier, May 2023

"Bright, tangy wine with green apple, oyster shell, green capsicum, gooseberry and subtle passionfruit flavours. Fresh, high energy sauvignon with a backbone of refreshing acidity" Bob Campbell, Master of Wine, Real Review

Expressive aromatics, with flint, meyer lemon, and a subtle short bread note. A well-rounded palate with volume and mouthfeel. Flavours of passion and stone fruit, sweet herbs and a fine boned acid finish.

Each parcel of fruit is kept separate in the winery. Juices were predominately fermented in stainless steel using several different treatments, however 8% of the final wine was fermented in oak and acacia puncheons. A small component was fermented on skins. 50% of the blend was aged on ferment lees for 5 months prior to being blended and bottled.

Food Pairing: All kinds of seafoods particularly shell fish , salads and light summer fare.