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Nautilus Sauvignon Blanc 2020

Tasting Notes

Winery: Nautilus
Varietal: Sauvignon Blanc
SKU: NAUSAU2020 Categories: ,
Bottle Size: 750ml
Nautilus Sauvignon Blanc 2020

$14.99

Awards/Reviews

92 pts Wine Spectator ‘Smart Buys’ 6/30/21

Vibrant, with fresh pomelo, ginger and lemon zest flavors that reverberate at the core. Details of lemon verbena, celery leaf and saline linger on the long, expressive and mouthwatering finish. Drink now.

92 pts James Suckling Feb 2021

Very attractive peach and passion-fruit notes with fresh lime, too. The palate has a smooth, fleshy feel with succulent passion-fruit and lime flavors. Good depth and concentration, too. Drink now. Screw cap.

90 pts Wine Advocate April 2021

Marked by ebullient scents of passion fruit and cut herbs, the 2020 Sauvignon Blanc layers those atop a solid base of grapefruit citrus. It’s medium-bodied, with a mouthfeel enriched by five months on the lees and a long, silky finish. It’s a fine, elegant example of Marlborough Sauvignon Blanc for drinking over the next couple of years. 2021-2023

90 pts Vinous Nov 2020

There’s an impressive sense of balance and substance on the midpalate of this wine, which offers classic Sauvignon flavors of gooseberry, passion fruit, pineapple and grapefruit, but the aromatic flamboyance is reined in; this is mid-volume, not boom-box Sauvignon. The fine, balanced acidity and dry finish make this a great “session” Sauvignon – i.e., you can have a third glass.

Winemaker Notes

The 2020 Nautilus Sauvignon Blanc displays intense lifted aromas of passionfruit and lime zest and hints of elderflower. The
palate introduces delightful citrus based mouth-watering intensity and finishes with a strong textural component.

The fruit was machine harvested at night or in the cool of the morning and immediately crushed and pressed. The juice was then fermented with a variety of aromatic yeast strains in stainless steel tanks – the sole aim being to reflect and preserve the flavours and aromas grown in the vineyard. 7% of the juice was fermented with a non-saccharomyces yeast and 2% was barrel fermented. After fermentation, the wine was kept in contact with the lees for five months. This classic technique enhances creaminess and integrates flavours.

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