Marlborough Sauvignon Blanc has been the flavour of the month for well over a decade. This wine has the typical
up front characters of tropical fruit and cut grass but the acidity has mellowed and the palate has out with a slightly
honeyed texture, delivering a lovely, easy to drink, everyday white for the coming spring and summer
The explosive flavours of New Zealand Sauvignon Blanc have dazzled wine critics throughout the world, setting the international benchmark for the style.
Unique, exuberant, intense. The explosive varietal that awoke the world to New Zealand wine.
New Zealand Sauvignon Blanc assails the senses with red capsicum (bell pepper) and gooseberry characters, lush tropical fruit overtones, fresh cut grass, tomato stalks, and grapefruit or lime.
When Marlborough’s first Sauvignon Blanc vines were planted, no one could have predicted the superstar status that this variety would attain within a couple of decades.
Sauvignon Blanc was commercially produced on our shores for the first time in 1979, and is now New Zealand’s most widely planted variety.
The 'zing' of Sauvignon Blanc is a delightful complement to the fresh flavours of seafood, shellfish and white fish, and enhances citrus or garlic based sauces.
Crunchy summer salads and capsicums resonate with the flavours of Sauvignon Blanc, with both the wine and dish being complimented by the match.
Tangy foods, such as tomatoes and vinegar based dressings, are also ideal food matches.
On its own, Sauvignon Blanc is a mouth-watering aperitif, especially on a bright summer's day