3sixty2 Sauvignon Blanc

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 2496 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.”

This latest 2020 vintage is backed by a 94/100 rating from Master Sommelier Cam Douglas. Cam said “I love the bouquet that unfolds in this example, aromas and scents of barrel
ferment softness and complexity, then familiar scents of peach and tropical fruits, lemon skin and apple. On the palate a satin texture leads to flavours of gooseberry and apple, lemon and leesy barrel ferment layers. Super fine fruit tannins and the acid line frame fruit flavours and synergies from the barrel ferment environment. Well made, lengthy and delicious, best drinking from day of purchase through
2029.”

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.