Tincan "Sassy" Sauvignon
Staff Pick
Organic
Orange Wine (Skin Contact)

Tincan "Sassy" Sauvignon - 2019

Item # 40962 750mL

A very different spin on New Zealand Sauvignon Blanc. About 30% is neutral barrel-fermented, 30% is fermented 28 days on skins, 30% is carbonic fermented and pressed to amphora, and 8% is barrel-fermented Chardonnay with 4% Gewurztraminer. The wine is not fined or filtered and appears cloudy. No SO2 added, ambient yeast used for fermentation. This wild, delicious white wine (orange wine) will please the adventurous palate, but be warned, it is a far cry from traditional Sauvignon Blanc.

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Production Methods

Organic
Orange Wine (Skin Contact)

Organic

Practicing Organic

Wine made from grapes grown without synthetic pesticides, fertilizers and herbicides in the vineyard.


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Staff Pick Notes

Kia Ora! This natural Sauv is NOT your typical NZ tropical fruit bomb, cat's pee on a gooseberry bush, style. This is wild, untamed, intense, extreme, potent, powerful. A deep golden color, slightly cloudy. The first nose is indescribable. The second brings forth dill pickles and lemon verbena, marinated olives, then eucalyptus. Racy acidity makes the mouth pucker. Intense savory herbs and tart blood orange take over. The finish is long, leaving you mulling over how all of those flavors could make it into a wine. If you're looking for the classic Savvy B that put Aotearoa (New Zealand) on the wine map, this is probably not your jam. If you're into raw, wild, natural wines, then sweet as. This might just be right up your street.

- TI

Glossary

New Zealand

Over the past two decades, this tiny island nation has demonstrated that its winemaking ability extends well beyond excellent Sauvignon Blanc. Pinot Noir has found an ideal climate here, as have Riesling and Chardonnay. The relatively cool weather of the South Island (and the southern regions of the North Island) provides the climate that these grapes require in order to develop the right acidity levels. Modern New Zealand wines have incredible depth and all the complexity of their Old World...

Read more about New Zealand

Sauvignon Blanc

Few varietals have spawned as bizarre a list of descriptors as Sauvignon Blanc. Believe it or not, “cat pee” is in fact a complimentary tasting note, associated with some of the best bottlings. (It’s a somewhat odd way of pointing out herbaceousness in the wine.) Cat pee aside, Sauvignon Blanc (sometimes called "Fumé Blanc" in California) is a bit of a chameleon in terms of style, and quite utterly at the whim of the winemaker. Some are fermented in barrel, others in stainless steel. Some...

Read more about Sauvignon Blanc

Gewürztraminer

You won't likely forget your first "Gewürz," as they're some of the most distinctive and recognizable wines in the world. They are usually heavily perfumed with rich lychee and rose aromas. The variety is cultivated all over the world, but the best examples tend to come from Alsace: these are full-bodied wines with a golden color. The pink-skinned Gewürztraminer does best in cooler climates, which allow the grapes to develop good balancing acidity. This is a necessary attribute of any...

Read more about Gewürztraminer

Chardonnay

From Champagne to Chablis, it's hard (not to mention unpleasant) to avoid this famous white variety. During a huge popularity surge beginning in the late 1980s, Chardonnay plantings have increased dramatically -- not only in California's wine country, with which the variety is nearly synonymous, but also in Burgundy (its original, Old World home) and just about everywhere else in the winemaking world. It is a flexible, eager-to-please grape, responding well to just about anything a winemaker...

Read more about Chardonnay

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