(2017) Not the most expensive wine in the Seven Springs line-up, but you know I really enjoyed this. Only 12.5% alcohol, but crammed with flavour and a lovely creamy texture too, it flirts between nectarine sweet juiciness and the zest of fresh squeezed lemon, and slipped down very easily indeed with chicken in a garlicky, lime and ginger-spiced marinade.
(2016) An estate and a wine I've followed since their first vintage in 2010, and this 2013 harvest wine has benefitted from earlier picking which has brought it in with a modest 12.5% alcohol and a zippily fresh and crunchy character. Lots of fresh-sliced apple and lemon on the nose, and a gently creamy quality, then it bursts onto the palate with a really vivacious brightness, apple again and star fruit, the citrus freshness of the finish, but not austere or too dry, giving it sippability and quite broad food-matching appeal.
(2014) As with their earlier releases, this is a Sauvignon Blanc that nods towards Europe as much as it does towards New Zealand in terms of its pitch and style. The nose is relatively subdued, offering citrus and a creamy suggestion of roundness and concentration. On the palate there is only a trace of elderflower or gooseberry herbaceousness - this Sauvignon seems to be more about texture and cool orchard fruit character, with a lovely freshening thrust of lemon and lime in the finish.
(2012) A nice time to revisit the first ever release from Seven Springs, which was good enough to be my Wine of the Week back in February 2011. It's a Sauvignon in a very dry, pure and elegant style, and that character is still abundantly clear two years on. Apples and creamy citrus are more dominant than any grassy aromas, with the palate still vibrant and punchy, a squirt of lemon juice cleaving through a quince-like ripeness and some salty mineral tones in the finish.
(2012) As it says on the label, a Chardonnay fermented in steel tanks with no exposure to oak, and a new product in Seven Springs' range, showing a restless need to explore the potential of their young vines and this terroir. There's an elegant perfume to this wine, with a little blossom or peach-skin fragrance, some dry apple fruit notes and a hint of something stony and mineral. On the palate it is juicy and led by citrus and underripe apple - a quite steely, in some ways quite austere, but there is a burgeoning sense of creaminess and those peachy tones beneath the citrus tang. A nice wine that would be joyous with some pan-fried mullet or seabass.
(2012) Fermented only in older oak barrels, there is barely any oak influence discernible on the nose of this very natural wine with its gently earthy and oatmeally edges to citrus and crisp, fresh, apple-skin fruit. On the palate it is a wine with a fine texture and its moderate 13.5% alcohol adding no real weight, so that crisp, racy and fresh fruit drives the wine, with a little nutty and honeyed character that is quite Burgundian, and plenty of clean, fresh, nicely long and precise acidity into the finish. Subtle and absolutely lovely.
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