Notes from the Goose Bay Sauvignon Blanc Reserve Fume 2014. The Goose Bay Reserve Fume Blanc is produced in New Zealand and is aged for 8 months in French oak to produce a wine with a yellow colored that is clean and clear with medium intensity. The nose is clean and green, like zucchini and asparagus. There is a very pronounced intensity. The mouth is an oaky medium bodied with a high acid, but a little thin in the mid palate.
This is kind of the big brother of the Goose Bay Sauvignon Blanc. The main difference here is the aging in oak barrels. Aging a delicate variety such as Sauvignon Blanc in oak barrel requires high quality fruit as well as expert hands in white winemaking – something that Goose Bay and winemaker Phil Jones never fail to deliver! Indeed, there is always a concern that the oak may overpower the fruit, resulting in a wine with overly bitter notes. However, included among some of the world’s best wines are the great whites from Bordeaux, particularly those from the Graves region, home to the Pessac-Léognan appellation. Most those wines are based on Sauvignon Blanc and are aged in oak barrels, often for an extensive amount of time. New Zealand also has one of the best terroirs in the New World for growing Sauvignon Blanc and it shows clearly in this wine. Light to medium-bodied with notes of lime, grapefruit as well as freshly cut grass, the oak aging adds subtle yet lovely notes of toast and roasted almonds that are kept in check thanks to the mouth-watering, well-balanced acidity. A beautiful wine.