93 Points | International Wine Cellar , September/October 2012
(fermented in old barrels with wild yeast): Palish yellow. Sexy aromas of pineapple, pink grapefruit and peach lifted by an ineffable topnote of brown spices. Dense, spicy and deep, boasting terrific tensile strength and energy. Almost chardonnay-like in its textural richness but boasts superb grip, with the wine's harmonious acidity and sheer stuffing nicely buffering the oak component. Tactile, chewy and very long: this wine remained fresh in the re-capped bottle for days in my refrigerator. Compelling fruit-driven sauvignon.
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... Read More »
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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