Discover the Jackson Estate Grey Ghost Sauvignon Blanc, a truly exceptional Marlborough Sauvignon Blanc crafted from vines planted in 1988. This unique wine, aged in French oak barriques, offers a captivating blend of old-world elegance and new-world vibrancy, perfect for discerning palates. It's a testament to the meticulous craftsmanship and the unique terroir of Marlborough.
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With vines planted from our Homestead in 1988, we wanted to create something special that encapsulated the vines, age, terroir, and the unique Marlborough climate, thus our single vineyard Grey Ghost Sauvignon Blanc was created.The wine is named in recognition of the "Grey Ghost". The giant and iconic Gum tree on our Homestead vineyard. As stories would have it, the tree would make ghost noises as it cools down the night.Hand harvested, whole bunch pressed then fermented wild in aged French oak barriques, the Grey Ghost Sauvignon Blanc is an old world style with a new world style with a new world twist. Aged, unique, unmistakable!Matt Patterson-Green, WinemakerGeoffWoolcombe, Viticulturist
Suitable for vegetariansProduct information
With vines planted from our Homestead in 1988, we wanted to create something special that encapsulated the vines, age, terroir, and the unique Marlborough climate, thus our single vineyard Grey Ghost Sauvignon Blanc was created.
The wine is named in recognition of the \Grey Ghost\. The giant and iconic Gum tree on our Homestead vineyard. As stories would have it, the tree would make ghost noises as it cools down the night.
Hand harvested, whole bunch pressed then fermented wild in aged French oak barriques, the Grey Ghost Sauvignon Blanc is an old world style with a new world style with a new world twist. Aged, unique, unmistakable!
Matt Patterson-Green, Winemaker
GeoffWoolcombe, ViticulturistWine of Marlborough, New Zealand, New Zealand Sustainable Winegrowing, Suitable for vegetarians and vegans
Country of Origin
New Zealand
Storage
This wine can be enjoyed now or carefully stored for up to 2 years from purchase.
Instructions
Ideal served chilled with warm scallops and crushed pea risotto
Serving Suggestions
Ideal served chilled with warm scallops and crushed pea risotto.
Package Type
Bottle
Recycling Information
Glass bottle recyclable
Other Information
Full Product Name:
Sauvignon Blanc - White New Zealand Wine
Origin:
New Zealand Wine
Importer:
Gonzalez Byass UK Ltd,
AL4 9HJ,
UK.
Brand
Jackson Estate
Manufacturer
Jackson Estate Ltd,
Jacksons Rd,
Marlborough,
New Zealand.
Return To Address
Gonzalez Byass UK Ltd,
AL4 9HJ,
UK.
info@gonzalezbyassuk.com
www.jackstonestate.co.nz
Allergen Information
Contains Sulphites
Dietary Information
Suitable for Vegetarians; Suitable for Vegans
ABV (%)
12
Units
9.4
Grape Variety
Sauvignon Blanc
Tasting Notes
Soft peachy fruit characters blend perfectly with gentle toasty oak aromas. The palate is flinty and savoury with great length.
History
The Grey Ghost Gum tree which graces the label of the wine, and now stands over 140 feet tall, was planted in 1867 by Alice Jackson, great-grandmother of John Stichbury, who founded Jackson Estate in 1988. Jackson Estate is a special place, a testament to the vision and determination of the Stichbury and Jackson families who have farmed the land for more than 160 years.
Regional Information
Jackson Estate's vineyards are all located in the Marlborough wine region. The soil profile is linked to the underlying minerality and intense herbaceous notes that makes the wine style so unique.
Vinification Details
Jackson Estate Grey Ghost Sauvignon Blanc is handcrafted from carefully selected parcels of grapes from the Homestead vineyard on the central Wairau plain of Marlborough. The fruit was gently fermented, 50% in French oak barrels and then matured on the wild yeast lees for 4 months to give a rich, creamy texture with ripe fresh fruit.
Producer
Jackson Estate
Agent
Gonzalez Byass
Winemaker
Matt Patterson-Green
Taste Category
2
Please drink responsibly
Know your limits The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
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