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The Crossings Sauvignon Blanc 2010

Sauvignon Blanc from Marlborough, New Zealand
  • WS89
13.5% ABV
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3.5 8 Ratings
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3.5 8 Ratings
13.5% ABV

Winemaker Notes

Vivid color with an eyecatchingly subtle green hue. A bouquet of dried cut grass with herb and stoneflint compliment passionfruit and pungent citrusy aromas. The palate opens with a wonderfully vibrant freshness, developing floral and peachy aromas. Ripe zesty citrus flavours build through the succulent juicy acidity and signature minerality of the long finish.

Pair with roasted asparagus with goat's cheese and honey.

Critical Acclaim

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WS 89
Wine Spectator
Terrifically juicy, with Key lime, honeydew melon, passion fruit and pink grapefruit flavors that are ripe, round and very focused. Orange blossom notes give this extra grace. Drink now. 35,000 cases imported.
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The Crossings

The Crossings

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The Crossings, , New Zealand
The Crossings
We have arrived at The Crossings in 2002 after a seven year development journey. This began in 1995 when an exceptional site in the upper reaches of the Awatere Valley was identified. The site, with its massive clay cliffs acting to trap heat, its low frost incidence and the devigorating outwash gravel soils, was just perfect to produce classic Awatere wines of outstanding quality. The first vineyard development was made possible by the investment from a group of New Zealanders each sharing an interest in wine and the desire to invest in this unique opportunity. Interest was sufficient to allow for the development of a further two Awatere vineyards to compliment the initial vineyard in terms of terroir and flavour coming from the grapes grown on each site. By 2000 there were over 400 enthusiastic investors taking a keen interest in the vineyards and wine making developments, each calling The Crossings "our wine". From the beginning The Crossings had outstanding land, great vineyards, tremendous support and a dedicated team to bring together the crucial ingredients to produce wines of stand-out quality. The first wines made in 2001 show the character of the vineyards and The Crossings philosophy of wine and viticulture. See what we mean; open a bottle and quietly explore corners of this magnificent valley in your own time.

New Zealand Wine Producer of the Year
International Wine & Spirit Competition 2014

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

SWS98124_2010 Item# 107852

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