REGISTER    LOGIN   Home   Brochure Request   Special Wine Requests

The Jibe Sauvignon Blanc

2007 This wine has everything that’s made New Zealand Sauvignon Blanc a new classic - an explosive bouquet of lime and guava with just the right dose of herbaceousness. Elegant and racy on the palate with vibrant flavors of tangerine and granny smith apple. It’s got a surprisingly creamy mouthfeel to balance the acidity and provide a backdrop for the mineral flavor that lingers on the finish.
$21.00 / Bottle   $252.00 / Case

Additional Information

With Sauvignon Blanc, it’s all about freshness. The wine conjures up images of freshness, light sun on a grassy field, the snap of a sail in the crisp breeze with the tang of sea air.

Beautiful grapes before harvest.

The Jibe captures it perfectly! The winemakers must have sat around daydreaming with a chilled glass of wine and been inspired by the same image when they were thinking of a name!

Before they got to that point though, they put in a lot of hard work. First, they had to identify the vineyard regions that would produce the style they were looking for. Marlborough has become synonymous with Sauvignon Blanc, and they found just what they were looking for in the stony free-draining soils of the Awatere Valley region.

The cool easterly sea breezes alternate with warmer westerly winds to produce a long perfect growing season, the secret behind the racy herbaceous character of the wines.

Next, winemaker Dave Edmonds and his team took over at the winery where they obsessed about bringing the ripe grapes in cool and fresh. The pickers weren’t too happy to have to work in the early morning hours, but encouraged by the promise of extra coffee, their efforts paid off in the end.

Grapes on the conveyor belt that takes them into the winery to be transformed into delicious, crisp Sauvignon Blanc wine!

The grapes were crushed and allowed to sit on the skins for a few hours to extract the zesty flavors of the Sauvignon grapes. Fermentation was carried out in stainless steel tanks at cool temperatures.

Following fermentation, the wine was allowed to remain in contact with the lees for several weeks. That’s what gives the wine the creamy texture and fullness that you sometimes find lacking in Sauvignon Blancs. It provides the perfect balance to the assertive flavors and naturally high acidity. Good job Dave!