Winery The MakerFleur de Lis 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 Fleur de Lis Sauvignon Blanc from the Winery The Maker
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fleur de Lis Sauvignon Blanc of Winery The Maker in the region of South Island is a with a nice freshness.
Food and wine pairings with Fleur de Lis Sauvignon Blanc
Pairings that work perfectly with Fleur de Lis Sauvignon Blanc
Original food and wine pairings with Fleur de Lis Sauvignon Blanc
The Fleur de Lis Sauvignon Blanc of Winery The Maker matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of tagliatelle with seafood and saffron cream, quiche without pastry, courgette and blue cheese or tomato and goat cheese pie.
Details and technical informations about Winery The Maker's Fleur de Lis Sauvignon Blanc.
Discover the grape variety: Melon
Crisp, dry whites with a pale robe, lean palate and lively acidity, showing delicate aromas of lemon, green apple, white flowers, pear, fresh almond and characteristic saline, iodine notes. Refreshing, ideal with Atlantic seafood. Star of Muscadet AOC (Sèvre-et-Maine, Côtes de Grandlieu, Coteaux de la Loire), aged on lees for added body. Native Burgundian variety (synonym Melon de Bourgogne), offspring of Pinot × Gouais blanc.
Last vintages of this wine
The best vintages of Fleur de Lis Sauvignon Blanc from Winery The Maker are 2016, 0
Informations about the Winery The Maker
The Winery The Maker is one of of the world's greatest estates. It offers 9 wines for sale in the of Marlborough to come and discover on site or to buy online.
The wine region of Marlborough
World reference for Sauvignon Blanc: aromatic, exuberant whites with signature notes of passion fruit, gooseberry, grapefruit and cut grass, sharp lively acidity and an iodised finish. King grape on 71% of the vineyard since 1972. Also fine, silky Pinot Noir (cherry, plum, spice), taut Chardonnay and lively Riesling. Traditional-method sparklers on the rise.
The wine region of South Island
New Zealand's southern island, cradle of the country's great wines. Sauvignon Blanc signature in Marlborough (~80% of national vineyard): explosive and tropical with grapefruit, passion fruit, boxwood, cut grass and mineral touch — global benchmark. Pinot Noir star in Central Otago (among the most southerly) and Waipara: airy with cherry, raspberry, undergrowth, thyme. Taut Riesling, precise Chardonnay, floral Pinot Gris.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
