First made in 1992, ‘Sauvage’ has become one of
our most interesting and complex alternative Sauvignon styles. The ripe Hawke’s Bay fruit, indigenous yeast
fermentation and barrel fermentation, but avoidance of malolactic conversion
results in richness, body and complexity along with cellaring ability. Usually around 350 cases made. The Sacred
Hill ‘Sauvage’ Sauvignon Blanc 2006 (18.0-/20) was pale, tight and
restrained, with a raw acid edge at present, but there was concentration and
length of oak-spices stonefruit flavours.
RC Nov 08
12.5% alc, <1 g/l rs.
WBP, indigenous yeasts, 10 months in new and 1 y.o. French oak, no
MLF. Pale straw yellow colour, some
depth. Very fresh, aromatic nose, with
herbs, fresh grass and spces with oak coming through. Dry, this is crisp with aromatic fruit
character, fresh with florals and herbs and tropical fruits. Some mineral notes. Excellent oak presence, adding to the
concentration and length. Still tightly
bound. My score
18.5+/20 RC Sept 07
Style: Full bodied aromatic dry white wine.
Winemaker Description:
Aromatic bouquet with lemongrass, quince, hints of lychee and vanilla.
Very focused tight palate with the promise of much to come. Delicate
flavours from the aromas are intriguing. Finely focused acidity and
tremendous length.
Food Match: Perfect with seafood or as an aperitif.
Source: www.sacredhill.com