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Three Rows "Abstract" Sauvignon Blanc 2020 - Blank Canvas
Blank Canvas


  New Zealand / Marlborough
ADD TO CART At your doorstep in 1 - 3 days

A Sauvignon Blanc that has intrigued the best wine writers!


Why do we love it?

Three Rows "Abstract" Sauvignon Blanc - Blank Canvas is a single-block vineyard Sauvignon Blanc from Marlborough and is rated as one of the best in the country! It comes not only from a specific vineyard but from a very special part of it and the jet set of winemakers worldwide who have deified it. Jancis Robinson MW, Bob Cambell MW, and Julia Harding MW give it rave reviews and very high scores, for its "masses of complexity" and rich texture! It was listed in New Zealand's best wines for 2023 and received 94pts from Vinous.

Behind the Blank Canvas boutique winery is the untouchable duo Matt Thompson and Sophie Parker-Thomson MW. Matt is now undisputedly one of the best winemakers in the country with countless awards under his belt and over 60 vintages between New Zealand and Europe! Sophie is New Zealand's youngest MW and has over 21 vintages to her credit in both hemispheres. Since 2013 they have managed together nine exceptional individual sustainable vineyards, in the 'fillet' areas of New Zealand strictly selected for their soil and microclimate. What they do is let the quality of the grapes "speak" for itself on a white canvas and we can tell you with confidence that it doesn't tell you too much!

Three Rows "Abstract" Sauvignon Blanc - Blank Canvas comes from 3 specific rows of a dry-farmed vineyard and is harvested only by hand. The bunches are pressed whole, but lightly so that only their lung juice is used. The precious nectar ferments with natural yeasts in French barrels of 500 liters. The malolactic fermentation, the maturation for 14 full months and its unfiltered bottling are some of the reasons that explain the unimaginable complexity and volume of this exquisite and uniquely balanced masterpiece.

I could talk about this for hours, but the best way to understand its greatness is to get a few bottles of it while you can. Enjoy it now, but it will age beautifully for at least another 5 years.









Tastes Like

In the glass, it is lemon green with golden highlights. Intense bouquet of aromas of peach, nectarine, pear, green apple, lemon, pineapple, grapefruit, quince, gooseberry, pepper, and asparagus, framed by soft notes of honey, lemon cream, vanilla and brioche.

Delicious and complex in the mouth with extra textures and a gentle saltiness. Perfectly dry with medium body and high refreshing acidity. Flavors of yellow apple, lemon, ripe peaches, pineapple, and passion fruit, mingle with aromas of clove, tobacco, hazelnut, biscuit, and honey. The aftertaste is salty and long-lasting.

Technical stuff
Color White
Type Dry
Year 2020
Alcohol 13.5%
Origin Marlborough, New Zealand
Variety Sauvignon Blanc
Aromas Peach, nectarine, pear, green apple, lemon, pineapple, grapefruit, quince, gooseberry, pepper, asparagus, honey, vanilla, brioche
Bottle Size 750ml
Barrique 14 months
Serving temperature 8°C
Aging 5 years
Closure Screw Cap
Organic No



Pair it with sea bass with butter sauce, artichokes a la polita, pork fricassee, or any goat cheese.

Spaghetti with shrimps, lemon and fennel

1 pack of spaghetti No6, whole-wheat
800 gr. shrimps
2 lemons
5-6 cloves of garlic
1 little bunch of fennel
ground pepper
sea salt
chili flakes
olive oil

Carefully peel and cut the shrimps’ heads. Place them in a pot with 300ml water and boil them, along with 3 cloves of garlic for 15 minutes. Then, filter the broth with a sieve, by pressing it well and keeping it warm.

At the same time, boil the spaghetti in salted water and cook them “al dente”. Take the lemon zest and chop the fennel.

In a large pan, pour 20 ml olive oil and the rest of the garlic. Once the olive oil is warm enough, remove the garlic and add the chili flakes.

Place the peeled, boiled shrimps in the hot pan and leave them for 1-2 minutes on each side. Season with salt and pepper, add a little fennel, a bit of lemon zest and pour in the lemon juice.

Remove the shrimps and in the same pan, place the spaghetti directly from the pot and increase the temperature. Add the broth you have prepared and mix well.

When the spaghetti have absorbed all the broth, sprinkle with fennel, pepper and the remaining zest. Serve the spaghetti with shrimp immediately.

Eva Monochari

Food Blogger


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