New Zealand Wine between $10 and $25

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.

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.

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

Deep ruby garnet in color, with lifted aromas of dark cherry and berry fruit on the nose, this precisely delineated, medium-bodied wine is marked by generous flavors of cherry and currant. The classic Central Otago dark cherry and spice character is accented by soft, rounded tannins and fine acidity, with a note of subtle new oak on the finish. Delicious now, with the potential to age for an additional 1 to 2 years.

New Zealand has a gift for making Pinot Noir, but never have its delights been available at a price this low before. Ponga is produced by the Scott Family Group, a totally family owned and operated winery located in the heart of the Blenheim wine growing region of Marlborough. Blenheim's free-draining, gravelly subsoils, together with the region's abundant sunshine, cool nights, and long growing season, are tailor-made for producing elegant, Burgundy styled Pinot Noir. As good if not better than many $18-$20 range Pinot Noirs, the 2010 Ponga Marlborough Pinot Noir is a total charmer, offering vibrant, pure, strawberry/black cherry-accented Pinot Noir fruit at an eminently affordable price.