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That's right, German Sauvignon Blanc. Very different than your everyday New Zealand white, this is full of green notes of vegetables and herbs. The importer considers Von Winning to be making some of the finest dry whites in Germany, an argument that has its merits for sure. Organic farming, spontaneous fermentation, no fining and only gentle filtering of the wine.
From the mouth of the importer (Terry Theise):
"No wines have surprised and confounded me more than these in the past several years. They’re a million miles away from other German SBs, and they never set foot in New Zealand. They’re rather like some unlikely confluence of the Styrian (from volcanic soils) and the ambitious white Bordeaux.
There are three; this is the entry-level. Overt, “sweet” fruit; you can call it green but it’s more toward herbs and less toward veggies or brassicas. I’m tasting it warm; one must allow for that. Served cold it’ll be all cucumber, tarragon and dill."