Brancott Estate Marlborough Sauvignon Blanc 2024

Special Price $14.00 Regular Price

Made by: The first producer of Marlborough SB, with first plantings in 1977, first release 1979!

Aromas and flavours: Cut grass, passionfruit and snow pea tendrils

Drink if you like: Fresh and zesty whites

Drink it with: Perfect as an aperitif or with seafood

Skip to the end of the images gallery

brancott estate marlborough sauvignon blanc

Skip to the beginning of the images gallery

Free delivery Australia wide

On any purchase of a dozen or more
Personalised Service

With experienced wine nerds ready to help
Easy & Secure Shopping

No risk online shopping
Wine Goodness Guarantee

Didn't like the wine? Just send it back!

Wine Specs

Variety

Sauvignon Blanc

Region

Marlborough, NZ

Vintage

2024

Winery

Brancott Estate

Winemaker

Jamie Marfell

Body

Light

Sweetness

Dry

Drinking Window

Now - 2027

Bling

4 x Gold Medals

Alcohol %

12.5

Closure

Screwcap

Size

750 mL

Biodynamic

Why We Chose This Wine

A lazy 4 gold medals for this crisp and delicious SB from one of the pioneering producers of Sauvignon Blanc in Marlborough.

Passionfruit and grapefruit lead the charge, with florals, cut grass and snow-pea tendrils following close behind — all the hallmarks you expect from a classic Kiwi SB.

Bright, fresh and ridiculously easy to drink. Perfect with fish… or just by itself.

Brancott Estate's history began in 1961 with their first commercial vines planted in Marlborough, New Zealand under the name Montana Wines in 1973. This was a pivotal moment, as many believed the South Island was too cold to grow wine grapes. The estate was instrumental in establishing Marlborough as a world-renowned wine region, and it released the first Marlborough Sauvignon Blanc in 1979. The winery was renamed Brancott Estate in the 1990s.

Food Pairing

Crispy Fish Tacos

This week I am sipping on a Semillon from First Creek in the Hunter Valley. Semillon is a thing of beauty really. Drunk young it's fresh with juicy acidity, apple, pear, and loads of bright citrus notes. Kept in the cellar and it will reward you in 5, 10, and 20 years. As it develops it gets (I think) a little grassy, the acidity is less prominent and notes of honey start to form. Pick this up from winedirect.com.au at a bargain of $22 a bottle and the only thing you will complain about is having not bought 6-12 bottles!

Mexican Ceviche

The explosive lime-iness of this dish would make you reach for a nice cold Corona to wash it down, but an equally great companion is the wine equivalent of a crisp, clean lager. The Tim Adams Pinot Gris fits that bill perfectly with its balance of zesty lemon, crisp apple and pear and fresh mineral flavours but any other good PG will do the job. Summer feasting calls for fresh, tangy and light dishes and a ceviche is a fantastic way to kick off a Mexican feast and get your tastebuds tingling. Ceviche is a seafood dish of raw fish cured in lime juice. This recipe comes from a Mexican friend living in Denmark – her family hold onto their culinary heritage as much as possible but they often have to improvise when they can’t find some of their favourite, more ‘exotic’ ingredients at the supermarket. That’s the great thing about a ceviche – you can make it to suit your own tastes, heat tolerances and what’s available or affordable in your neck of the woods. Serve the ceviche in a big bowl for

Nicoise Salad

If you've never loved a Nicoise, you've never had it with good tuna and dressing. Simply fantastic.

Ingredients

1 small baguette (1–2 days old preferably) 2 tablespoons extra-virgin olive oil salt and pepper 1 garlic clove, peeled 2 large eggs 20 green beans, trimmed and tailed 4 small tomatoes (fresh, semidried or confit) 4 small kipfler potatoes, boiled and sliced into discs 4 teaspoons small capers 1 red onion, cut into 5 mm (1/4 in) rings 50 g (2 oz) olives 200ml (7 fl oz) olive oil 40ml (1½ fl oz) sherry vinegar 4 x 100g (3½ oz) fish fillets (tuna, red mullet or kingfish) 4 tablespoons baby rocket 1 lemon, halved

Method

1. Preheat the oven to 180ºC (350°F). Slice the baguette into 1 cm (1/2 in) thick slices and lay on a flat baking tray. Brush with olive oil and sprinkle with salt. Bake for 5–6 minutes, then remove from oven and rub slices with the garlic clove. 2. Put the eggs in a saucepan, cover with water and bring to the boil. Take out after 6 minutes, when the yolks will still

Mexican Ceviche

Marlborough, NZ

Generally regarded as the launch point for the modern NZ wine world, Marlborough is as stunning to see as it is hospitable for growing Sauvignon Blanc. Cool, sea-lashed nights and warm days create long ripening seasons, giving NZ savvy's a fresh, green and intense flavour with wonderfully balanced acid. Drink them young, and enjoy them with seafood.

History

While wine has been produced in this region for decades (yeah, we hate to think that the 70's were THAT long ago), the 1980's were the watermark for Marlborough. The Sauvignon Blanc's were gaining attention for being as good, if not better, than anywhere else. This was aided by a gradual decline in making the wine with a smokey, oaked style. Clean and crisp with limed acid became the fashion, and critics showered them with praise. By the late 90's, many were writing that Marlborough was the best spot on earth to grow Sauvignon Blanc.

Visiting

Today, the demand and quality have made Marlborough the major region for NZ, with 79% of the

Sauvignon Blanc

Sauvignon Blanc is a green-skinned grape variety which originates from the Bordeaux region of France. The grape gets its name from the French word sauvage ("wild") and blanc ("white") due to its early origins as an indigenous grape in South West France. It is now planted in many of the world's wine regions, producing a crisp, dry, and refreshing white varietal wine.

In Australia

Here in Australia, particularly the Margaret River region, the grape is often blended with Sémillon. Varietal styles, made from only the Sauvignon blanc grape, from Adelaide Hills and Padthaway have a style distinctive from our New Zealand neighbours and tend to be more ripe in flavor with white peach and lime notes and slightly higher acidity.

Characteristics

Depending on the climate, the flavor can range from aggressively grassy to sweetly tropical. Wine experts have used the phrase "crisp, elegant, and fresh" as a favorable description of Sauvignon blanc from the Loire Valley and New Zealand.Sauvignon blanc