($19) Very pale, bright color. Understated but complex aromas of minerals, powdered stone, jasmine and violet. Supple and juicy, with lemony acidity giving firmness to the silky flavors of soft citrus fruits. There's a good fat middle here. Spreads out nicely on the back end, saturating the palate with a flavor of ripe nectarine.
86 Points | Robert Parker's The Wine Advocate
About New Zealand
New Zealand's ocean-influenced climate--markedly cooler than that of its neighbor Australia--yields wines with admirable fruit intensity and crisp acidity. Fully two-thirds of New Zealand's wine production is white, and more than half of the wine it ships to America is Sauvignon Blanc. The U.S. market has developed a major thirst for these juicy, fresh New Zealand Sauvignons, which are mostly free of oak influence. But New Zealand Pinot Noir, too, is growing...
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For all of its name recognition and reputation for high-quality plantings and bottlings, Sauvignon Blanc has never been represented in lists or discussions of the spectacular wines of the world. But just because wines made from Sauvignon Blanc are rarely crafted for extended cellaring and don't command staggering sums in international auctions doesn't mean that...
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