2016 HUNGRY POINT SAUVIGNON BLANC
VQA PRINCE EDWARD COUNTY
ESTATE GROWN AND BOTTLED
Availability Winery Retail, Online
The land where we chose to establish our roots was previously known by local farmers as “Hungry Point” where conditions were dry, winds were harsh and shallow rooted plants did not always thrive. It turns out vinifera grapes are right at home here. The vines dig deep into the earth gathering enough water and nutrition from the mineral-rich clay to produce ripe, concentrated fruit. Our original test plot of 130 Sauvignon Blanc vines dates back to 2001, making it the oldest of this varietal planted in PEC. Subsequent plantings followed in the West vineyard in 2013 and 2014.
The Hungry Point Sauvignon Blanc has aromas of zesty lime and aromatic herbs with mouth watering flavours of lime and green apple with hints of green gooseberries and a lingering minerally finish.
Food Pairing Suggestions
A must-have with raw or lightly cooked fish or seafood dishes like oyster and sushi/sashimi or try with crisp aromatic vegetables like asparagus or pea-shoots. Also pairs nicely with simply prepared baked or roasted chicken, and a good choice with goat cheese.
“Juicy and mouth-watering with vibrant fresh melon notes. Nothing herbal or grassy here. Love it. Medium-bodied. Pair with veal.” Score 91 Natalie Maclean, nataliemaclean.com
“Delicate aromas of savory herbs and wisps of sharp spice and baking brioche precede a medium-bodied, palate-bathing, textured wash of lemon-lime and crisp, green apple interwoven with grapefruit pith flavour. It finishes in a blaze of mouth-watering tang. Pour with lemon sole of pan-seared fish under freshly squeezed lemon juice.” **** Vic Harradine, winecurrent.com
“…there is gooseberry, herbs/mint and grapefruit complexity. It is lighter weight, very dry and a touch sour and bitter, but I like the Sancerre-like, mineral tendency. Will be watching this wine as vines mature.” David Lawrason, WineAlign.com