Product.Nr. 2436
A perfectly balanced Marlborough Sauvignon Blanc (91 Points – James Suckling). The Ribbonwood Sauvignon Blanc 2025 showcases the refined terroir of the Wairau Valley. Expect vibrant yellow citrus, crunchy nectarine, and subtle herbal nuances, beautifully enhanced by 5 months of full ferment lees aging for exceptional mouthfeel and texture. Crispy and structured, this wine is a standout pairing for fresh seafood, spicy curries, or casual gatherings.
Ribbonwood Sauvignon Blanc 2025
Subtle but engaging aromatics with ripe yellow citrus and subtle herbal notes lead on the nose. The lively palate offers excellent volume and mouthfeel, framed by flavours of crunchy nectarine and yellow capsicum, creating an intriguing profile. A fine-boned acidic finish gives the wine structure, length, and persistence.
Aromas and flavours:
Review for Ribbonwood Sauvignon Blanc 2025:
JamesSuckling.com
Fresh and bright, showing aromas of sliced pears, passion fruit and some grapefruit. Medium-bodied, succulent and delicious, with limey acidity and a lively finish of excellent length. Sustainable. Drink now. Screw cap.
Type: White wine
Grape variety: Sauvignon Blanc
Enjoy with: Refreshing on its own, but more than a match for fresh seafood, a spicy curry, or a toasted sandwich with friends.
Wine region: Wairau Valley, Marlborough, New Zealand (Sub-regions: Blenheim, Rapaura / Conder's Bend, Southern Valleys).
Vineyards: Sourced from 5 distinct vineyards in the Wairau Valley: 50% from deep silty loams close to Blenheim township, 30% from the stony soils of western Rapaura / Conder's Bend, and 20% from the clay-based soils of the Southern Valleys. All vineyards are certified sustainable by SWNZ (SWNZ 4170). Vines range in age from 8 to 30 years. Fruit was harvested between March 12th and 28th, 2025.
Soil type: Deep silty loam, stony soils, and clay.
Vintage 2025: A mild winter led into a warmer than average, relatively settled spring with timely rainfall, providing excellent conditions for vegetative growth. With no frost events recorded, vineyards got off to a great start. December provided ideal conditions for flowering, setting high yields across all varieties. January was cooler, pushing harvest dates out. More settled weather in February and March allowed for optimal ripening through to harvest.
Winemaking: Each vineyard site provides distinct characteristics and was kept separate during fermentation to offer options at blending. Juices were predominantly fermented in stainless steel tanks at cool temperatures to harness varietal character. 50% of the blend was aged on full ferment lees for 5 months to promote mouthfeel, complexity, and longevity. Winemaker: Andrew Brown.
Alcohol: 13.0% vol
Total acidity: 7.0 g/l
pH: 3.2
Residual sugar: 2.0 g/l
Wine style: dry
Bottle size: 0.75l
Notice: contains sulphites
Cellaring potential: 2028+
Closure: Screwcap
| Nutritional Information per 100 ml | |
|---|---|
| Energy | 327 kJ (78 kcal) |
| Carbohydrates | 0.0 g |
| of which Sugars | 0.0 g |
| Contains negligible amounts of fat, saturates, protein and salt. | |
Ingredients: Grape must, preservatives: (potassium metabisulphite (sulphites)).
Produced and bottled by: Framingham Wines, P O Box 37, Renwick, Marlborough 7243, New Zealand
Imported and distributed by: vinabonus GmbH, Simmedenweg 40, 34134 Kassel, Germany
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