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Echo Bay Sauvignon Blanc 2013

Sauvignon Blanc from Marlborough, New Zealand
  • WE89
  • WS88
13.3% ABV
  • WS89
All Vintages
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4.0 1 Ratings
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4.0 1 Ratings
13.3% ABV

Winemaker Notes

With bright, pure flavors and a fun-loving personality, every glass of our dazzling Sauvignon Blanc echoes the spectacular natural beauty of New Zealand's South Island. Zesty citrus aromas lead to layers of passion fruit, grapefruit and gooseberry flavors, followed by a clean, refreshing finish. It's exquisite on its own or paired with lighter fare.

Critical Acclaim

All Vintages
WE 89
Wine Enthusiast
This is a broadly expansive wine in the mouth, but what it may lack in focus it makes up for in mouthwatering fruit intensity. Gooseberry and grapefruit lead the way, with just the right amount of herbal flourishes.
WS 88
Wine Spectator
Mouthwatering, with a fresh, zingy acidity to complement the passion fruit, lime and lemon zest flavors, showing hints of mineral and fresh herbs. Persistent, especially on the long finish.
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Echo Bay

Echo Bay

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Echo Bay, Marlborough, New Zealand
When a grape and a place come together perfectly, what unfolds in the glass is magic. We’ve been growing Sauvignon Blanc on New Zealand’s South Island long enough to know it’s not exactly magic—it’s a force of nature. Echo Bay Sauvignon Blanc comes from the Rapaura region—the very heart of Marlborough’s Golden Mile—where stony soils and brilliant sunshine bring this grape variety to the pinnacle of its expression.

Their Sauvignon Blanc grapes are grown at Railyard Vineyard in Rapaura, a pristine, sustainably farmed site where the variety was first planted more than 15 years ago. Guided by legendary global winemaker and New Zealand native Nick Goldshmidt, we craft a Sauvignon Blanc that is bright, crisp and purely Marlborough. Proudly certified by Sustainable Winegrowing New Zealand, ours is the only New Zealand Sauvignon Blanc to earn Wine Spectator’s coveted “Top Value” designation back-to-back for two consecutive vintages.

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.

RPT33335396_2013 Item# 129977