88 Points | International Wine Cellar , September/October 2013
Very pale, bright silver-yellow color. Aromas of citrus peel, high-pitched spices and dusty peppery herbs. Pliant, easygoing and ripe, showing moderate intensity and depth to its flavors of grapefruit pith, green melon, tarragon and pepper. Boasts good weight in the mouth and finishes with good length.
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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