Mystery Creek produces 2 Sauvignon Blancs, one from the Home Block and one from our Waihopai vineyard in Marlborough.
Both 2006 and 2007 vintages are equally successful (2006 -sold out, 2007 - stocks low) in the marketplace and we are looking forward to the 2008 vintage which promises to deliver top quality wines.
About Sauvignon Blanc
Sauvignon Blanc was first grown in an Auckland vineyard during the 1970s. Cuttings from that vineyard supplied the ambitious development of the Marlborough region from 1973, although the first wine made in commercial quantities did not appear until 1980. Success at local wine competitions boosted winemakers’ confidence and consumer demand. By the early 1990s Sauvignon Blanc was firmly established as New Zealand’s flagship wine with ever-increasing demand both locally and internationally. It is now the country’s second most widely planted varietal, representing almost 25% of all vines.
New Zealand Sauvignon Blanc can be broadly divided into two main regional styles: Northern (Hawkes Bay and further north) and Southern (the South Island and Wellington regions). Northern Sauvignon Blanc styles tend to be riper and richer with melon, nectarine and other stone fruit flavours. Southern Sauvignon Blanc styles are typically lighter and crisper with passionfruit and other pungent fruit flavours as well as red pepper (capsicum), gooseberry and herbal characters. Climate is the major factor in the North/South style distinction. The longer, cooler growing conditions in the Southern regions promotes stronger and more vibrant fruit flavours together with higher acidity levels. Well over two thirds of Sauvignon Blanc vines are to be found in Marlborough.
Winemaking Styles
There are three main styles of Sauvignon Blanc: tank-fermented, oak matured and blended.
By far the largest portion is cold-fermented in stainless-steel tanks to optimise the variety’s freshness and pungent fruit flavours. Oak fermentation and subsequent maturation on the yeast lees is more suited to riper styles, such as those in the Northern regions or in selected sites in the Southern regions. These techniques add complexity, richness and longevity to the wine.