Winery Johnson EstateSB3 Enigma Sauvignon Blanc
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.
Taste structure of the SB3 Enigma Sauvignon Blanc from the Winery Johnson Estate
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the SB3 Enigma Sauvignon Blanc of Winery Johnson Estate in the region of South Island is a with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with SB3 Enigma Sauvignon Blanc
Pairings that work perfectly with SB3 Enigma Sauvignon Blanc
Original food and wine pairings with SB3 Enigma Sauvignon Blanc
The SB3 Enigma Sauvignon Blanc of Winery Johnson Estate matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of soy and shrimp noodles, quiche lorraine or ratatouille goat cheese tatin.
Details and technical informations about Winery Johnson Estate's SB3 Enigma Sauvignon Blanc.
Discover the grape variety: Grec rouge
Most likely from the south of France, it is now an endangered variety.
Last vintages of this wine
The best vintages of SB3 Enigma Sauvignon Blanc from Winery Johnson Estate are 0, 2012
Informations about the Winery Johnson Estate
The Winery Johnson Estate is one of of the world's greatest estates. It offers 10 wines for sale in the of Marlborough to come and discover on site or to buy online.
The wine region of Marlborough
The wine region of Marlborough is located in the region of South Island of New Zealand. We currently count 1237 estates and châteaux in the of Marlborough, producing 3419 different wines in conventional, organic and biodynamic agriculture. The wines of Marlborough go well with generally quite well with dishes .
The wine region of South Island
Central Otago, near the bottom of New Zealand's South Island, vies for the title of world's most southerly wine region. Vineyards cling to the sides of mountains and high above river gorges in this dramatic landscape. Pinot Noir has proven itself in this challenging Terroir, and takes up nearly three-quarters of the region's vineyard area. The typical Central Otago Pinot Noir is intense and deeply colored, with flavors of doris plum, Sweet spice and bramble.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
