Giesen Pure Light Sauvignon Blanc



Sauvignon Blanc fruit is chosen from across the length and breadth of Marlborough’s Wairau Valley. All the vineyards have stoney soil which means the vines are well drained and in turn that means the fruit develops intense flavour. This coupled with the valley’s cooler nights gives us fruit with low natural sugar which retains fresh acidity and vibrant flavour. This delicious lighter in alcohol wine is perfect to enjoy on its own. If you choose, enjoy matching it with a modern take on the prawn cocktail.

Taste Profile:
A classic Marlborough Sauvignon Blanc – which is so full of flavour you wouldn’t know its lighter in alcohol. Enticing pineapple and citrus on the nose is followed by a bright and enticing palate packed full of tropical passionfruit and guava. In typical Marlborough fashion this wine finishes with delicate natural sweetness which balances its crispness.

We choose fruit from vineyards with a stoney soil profile as good drainage creates fruit with with early intense flavour. Typically these vineyards also have cooler nights which means slower ripening creating fruit with vibrancy and low sugar. Fruit is harvested early so its naturally lower in sugar. In the winery its carefully managed to maximise the full-fruit flavour which Marlborough Sauvignon Blanc is renowned for. Fermentation yeasts are specially chosen to add texture and aromatics. The ferment is stopped early retaining natural flavour and balance.

The 2020 harvest season will be one to remember for decades to come. Just as harvest had started the government announced a nationwide lockdown due to COVID-19. Despite the adversities that this put on the team, 2020 produced some spectacular results with top quality fruit and what will be an outstanding vintage. Marlborough saw a mild start to the growing season, with the soil retaining a good level of moisture after a fairly dry winter period. Budburst was nice and even; slightly reduced number of Sauvignon Blanc bunches meant more concentrated flavours in the fruit. The long, slow ripening period allowed excellent thiol development, creating wines with a pronounced tropical fruit spectrum. Settled weather during the harvest period allowed the winemakers to pick depending on physiological ripeness, delivering optimum flavour spectrums.

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