The aromatics in this 2011 Sauvignon are distinctly tropical. Indulging the nose the initial sweet passion fruit then gives way to hints of lime, classic gooseberry, and dried herbs. But it is the palate where this wine embodies all that is Marlborough Sauvignon Blanc. The entry onto the palate is smooth and fruit driven, which accelerates through to a midpalate burst of energy from the firm lively acidity with a lingering mouth-watering finish, leaving the discerned wine drinker simply gagging for more. Sauvignon Blanc can be enjoyed on many occasion: either on its own as an aperitif, or accompanied by seafood and salad dishes. Serve lightly chilled.
It ﬁlls me with a great deal of pride that we produced the original Marlborough Sauvignon Blanc and we are as excited today with the 2010 wine as we were with the ﬁrst one in 1979. Marlborough Sauvignon Blanc is now known as one of the world’s most remarkable wines. Essentially we have the right grape variety in the right place so it is no surprise therefore that, year after year the wine excels on the world stage. 2010 continues this long line of excellence.
The 2012 Sauvignon Blanc opens with intense grapefruit, passion fruit and green mango notes and touches of pineapple and fresh sage. Medium-bodied with a fair amount of viscosity to the texture, it has lively acid and a long finish. Drinking well now, it should keep to 2014+.
Tailor-made for spring and summer imbibing, the suavely fruity 2011 Forrest Sauvignon Blanc comes exclusively from winemaker John and Brigid’s family-owned vineyards in Marlborough's premium Wairau River Valley. Founded in 1988, Forrest, along with Cloudy Bay and Goldwater, was among the handful of pioneering producers who put New Zealand Sauvignon Blanc on the map, and it remains one of the country's benchmarks for fresh, unoaked Sauvignon Blanc to this day. Bone dry, it opens with a fresh nose of kiwi, lime, and a hint of passion-fruit, following through with notes of lemon thyme, apple-citrus and mango. Mineral notes from Wairau River’s flinty riverbed terroir rise delicately on the finish. --Ben Giliberti
Style wise, we are looking for upfront herbaceous aromas, backed by ripe fruit flavours of melon, passionfruit and crisp acidity.
The Matua Valley range offers a full collection of New Zealand's favourite varietal and regional wine matches, including three sparking varietals. Fresh, light and easy drinking; these quality wines offer value for money and are best enjoyed with a home cooked meal and friends or family.
Crisp and refreshing, with lovely flavours of ripe grapefruit, gooseberry and pineapple. Fresh, zingy acidity dominates the palate with some pleasant fruit sweetness and good weight. A great wine with seafood and chicken dishes or just to drink on its own.
A worthy successor to the 2011, which copped a Gold Medal in the Old Ebbitt Grill International Wines for Oysters Competition recently, the 2012 Hay Maker Sauvignon Blanc comes from sustainably farmed vineyards located in New Zealand's Marlborough district, an area recognized worldwide for the quality of its Sauvignon Blancs. Avoiding the strong grapefruit notes found in a number of NZ Sauvignon Blancs, the crisp, juicy 2012 displays exemplary balance, offering an enticing array of tropical fruit and citrus flavors, highlighted by notes of fresh passion fruit, and subtle minerality. Although certainly ideal for oysters, this versatile Sauvignon Blanc will also pair admirably with a wide array of summery dishes, including pasta salad, grilled chicken, and crudités.-- Ben Giliberti
A Quintessential Marlborough Sauvignon Blanc which treats you to aromas of ripe tropical and citrus fruits which flow through to the palate and a crisp dry finish. A fresh,fruity liquid pleasure.