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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
A bright, fruit-driven style of Sauvignon Blanc with lemon grass aromas and citrus flavors. Finishes with a hint of peach.
"This sophisticated white offers a fresh peach, tangerine and apricot fruit focus on a fleshy texture, mingling its acidity with a soft touch. The flavors really echo on the finish. Drink now. "
Twenty-five year veteran winemaker, Nick Goldschmidt, returns to his New Zealand roots each year to showcase two of New Zealand's preeminent varietals: Sauvignon Blanc and Pinot Noir.
BOULDER BANK features the Kerseley Vineyard, located at Dillon's Point in the celebrated Marlborough region, which produces wonderfully fragrant Sauvignon Blanc. Comprised of river rock and sandy loam typical of vineyards near the Opawa River, Kerseley does hold a most unusual distinction: it lies below sea level — the salinity in the soil imparts an attractive minerality to the finished wine.
Sitting pretty on the northern tip of New Zealand's south island, Marlborough has become synonymous with New Zealand Sauvignon Blanc. As well it should be - Marlborough is the primary region for those delicious, citrusy, summer-lovin' wines with vibrant acidity and pungent, grassy, grapefruit flavors. Sauvignon Blanc is the main grape here;...Read More About Marlborough
One of the most distinctive grapes, Sauvignon Blanc is a highly aromatic variety
that does well in both the old and new world. From the Loire
Valley of France to Marlborough
in New Zealand, Sauvignon Blanc has found many regions that bring out its unique
and delicious flavors.
Sauvignon Blanc's home...Read More About Sauvignon Blanc
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