13 Celsius Sauvignon Blanc 2017
Vibrant aromatics of citrus, lychee, sweet herbs and a crisp minerality tease the refined acidity and
refreshing finish that define iconic Marlborough Sauvignon Blancs.
13 Celsius Sauvignon Blanc is an incredibly food-friendly wine. The bright acidity refreshes the palate, herbal notes accentuate flavors, and hints of citrus can accompany a vast range of foods. 13 Celsius wine is complex and mineral, paired best with intricate, layered dishes such as sautéed sea bass with lemongrass, grilled Ahi tuna with watercress salad or a classic shrimp cocktail with a fresh avocado
13 Celsius wines are crafted with methodical attention to quality and precision. From pruning vines and selecting grapes at the pinnacle of ripeness, to rigorously maintaining temperatures during the winemaking process, their commitment is steeped in excellence. The iconic terroirs selected for their Sauvignon Blanc and Pinot Grigio provide elegant structure and vibrant texture that preserve the character of their exclusive regions.
The wine labels become blue indicating the optimal tasting experience when chilled to 13° Celsius, the ideal temperature to enjoy white wine. This supports their promise and ensures impeccable taste in every glass.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.
An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining, stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.
The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.