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Dashwood Sauvignon Blanc 2010

Sauvignon Blanc from Marlborough, New Zealand
  • WS89
13.5% ABV
  • WS88
  • WS87
  • WS90
  • W&S91
  • WS89
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4.2 9 Ratings
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4.2 9 Ratings
13.5% ABV

Winemaker Notes

100% Sauvignon Blanc (61% Awatere Valley, 39% Wairau Valley).

Dashwood Sauvignon Blanc is pale straw in color. The nose has stone fruit, citrus and fresh tropical notes that eap from the glass. The palate is expressive with stone fruit, citrus and fresh tropical flavors that linger on through the crisp finish.

Critical Acclaim

All Vintages
WS 89
Wine Spectator
Lip-smacking, with a mouthwatering acidity that gives a wonderful freshness to the pineapple, melon, peach and ripe mango flavors. Persists on the long finish. Drink now
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Dashwood

Dashwood

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Dashwood, Marlborough, New Zealand
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Dashwood wines have been around for more than 20 years now, the first vintage being way back in 1989, striving to minimize or eliminate any activities that are wasteful or harmful to the environment so that future generations can continue to enjoy the extraordinary landscape. Along the way Dashwood has collected Trophies and Gold Medals, but what they are most proud of is the fact that Dashwood has built a reputation for offering great value wines that are packed full of flavor. Enjoy Dashwood wine with friends or paired with your favorite food.

At Dashwood, selected grapes are handpicked; this ensures that only the best fruit makes it into the bottle. The vineyards are trained on the “vertical shoot positioning” trellis. This form of trellising suits our growing conditions: it also makes it easier if they have to manipulate the canopy due to seasonal growing conditions. The intrinsic value characters of the Awatere valley are perfect for the production of Sauvignon Blanc and Pinot Noir.


Marlborough

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Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

The region’s specialty, 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 and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the 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 (an herbaceous aromatic compound) inherent to each member of the family.

SOU111398_2010 Item# 108002