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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.
Pale lemon in colour, with green tints and brilliant clarity.
Tropical fruit-driven aromas of pineapple and gooseberry complemented by
hints of pink grapefruit, capsicum, and cut grass.
Monkey Bay Sauvignon Blanc is crisp and refreshing, with vibrant flavors of
ripe grapefruit, gooseberry and pineapple. Fresh, zingy acidity dominates the
palate with some pleasant fruit sweetness providing some weight to the palate.
Enjoyable on its own or paired with chicken and seafood dishes.
Legend has it that in the late 19th century, an Englishman visiting the Marlborough coast of New Zealand"s South Island reported seeing a monkey cavorting near a small bay within the larger (and now renowned) Cloudy Bay. Locals were skeptical because monkeys are not indigenous to New Zealand. The Brit, however, was adamant, so competing theories arose to explain the simian...Read More About Monkey Bay
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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