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3sixty2 is a story that dates back some 200 years and involves vine cuttings, James Busby and the Waitangi Treaty Grounds. Although, more recently, it’s about an email that landed in our inbox from Alice, who started the whole 3sixty2 gig.
“I’m a very small boutique young NZ winemaker. I make 3120 bottles each year of Sauvignon Blanc….and before you roll your eyes and think, oh no not another Marlborough Sav… this one is different! Partly barrel fermented, 25% wild yeast, funky and aged. The Sav that non Sav drinkers love. But also the Sav that Sav connoisseurs are intrigued by.”
Well, it got our attention. So she sent us a bottle of 3sixty2 Sauvignon Blanc, we chilled it down and busted it out during a tasting session. Some of the comments were…
“Wow, I normally hate Sauv but this is alright!”
“Really different take on Marlborough Sauv…I like it”
“It’s got all kinds of funk going on there – funky!”
Bob Campbell (Master of Wine) has also recently wrapped his lips around this exciting new (but slightly aged) release and he gave it a pretty decent debut score of 91/00. Bob said “The first commercial release of this wine. 5% barrel-fermented with lengthy maturation in oak. Rich, textural sauvignon blanc with toast, nutty lees and ginger flavours occupying centre-stage with guava, grapefruit and passionfruit in the background.”
So what’s with the name? Well, 362 is the number of cuttings James Busby planted on what would become the Waitangi Treaty Grounds, Alice’s hood. And having done her groundwork as a young NZ viticulturist and totally obsessed with wine, it seemed like a good place to start.
Make no mistake. This is an alternative take on the classic Marlborough Sauvy. Using fruit from the Waihopai Valley, partially barrel fermented, Alice then gives 3sixty2 547 days (18 months) aging in the cellars before release.
Alice reckons this style of great with salt and pepper squid (or hot new potatoes with parsley) – but, like most Sauvy, you ain’t gonna go wrong with classic kiwi fush ‘n’ chups.