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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 beautifully pure and lively wine overflowing with aromas of ripe gooseberry
and passionfruit with hints of grapefruit, lime and nettle. The wine is
concentrated and juicy with vibrant fruit and fantastic mid-palate weight,
finishing with crisp acidity. Enjoy now and until 2013.
SERVING SUGGESTION: Grilled fish, tomato, green bean and feta cheese salad.
"A pretty, floral, fragrant honeysuckle note gives way to bright, crisp and clear lemon curd, pear, peach and melon flavors that are ripe and smooth, highlighted by vibrant acidity. Drink now."
In 1960, George Fistonich, the son of a Croatian immigrant, founded Villa Maria in Mangere, Auckland. Voted New Zealand's Winemaker of the Year in 1993, George is today the managing director of the Villa Maria Group, which also includes Vidal and Esk Valley Wineries, together forming the third largest wine company in New Zealand.
Winemaker Michelle Richardson has been with...Read More About Villa Maria
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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