Processing Your Order...

Search for ""

Update your browser to enjoy all that Wine.com has to offer.

It's easy to update and using the latest version
of Internet Explorer means all your web browsing will be better.

Yes, Update Now
Flat front label of wine
Flat front label of wine

Giesen Sauvignon Blanc 2010

Sauvignon Blanc from Marlborough, New Zealand
  • RP87
  • WE87
14% ABV
  • WE91
  • JS90
  • WW91
  • TP90
  • WW90
  • TP90
  • JS91
  • TP90
  • RP87
  • W&S86
  • WE87
  • WS87
  • WS89
All Vintages
Currently Unavailable $12.79
Try the 2017 Vintage 10 99
12 79
12 79
Save $0.00 (0%)
Ships today if ordered in next 39 minutes
Limit 0 bottles per customer
Sold in increments of 0
Add to Cart
1
Limit Reached
0.0 0 Ratings
My Wine Share
Vintage Alert
Alert me when new vintages are available
Rate for better recommendations
(256 characters remaining)
Cancel Save

0.0 0 Ratings
14% ABV

Winemaker Notes

The 2010 Sauvignon Blanc has a great range of aromas and flavors that seem to change and evolve in the glass. We get citrus, crushed herbs and a distinctive gooseberry lift with green notes reminiscent of fresh pea pods but also a sweet leafy boxwood aroma. On the palate there are flavors of grapefruit and red capsicum where mid palate fruit sweetness is balanced by a fresh, lively citrus acidity.

Sauvignon Blanc is a very food-friendly wine and terrific for appetizers such as artichoke dip, veggie dishes or dips, garlic or Italian seasonings in creamy sauces, fragrant salads, like Greek, caesar or garden, Thai food, fish (sushi), poultry and so much more.

Critical Acclaim

All Vintages
RP 87
Robert Parker's Wine Advocate
The 2010 Sauvignon Blanc offers pronounced notes of gooseberries, lemon juice and apple slices over hints of fresh grass. Medium bodied, it gives a good concentration of vibrant citrus and gooseberry flavors with crisp acidity and a long zesty finish. This is textbook Marlborough Sauvignon. Drinking now, it should remain fresh through 2013.
WE 87
Wine Enthusiast
Relatively light bodied, this Sauvignon Blanc has pungent aromas of crushed tomato leaf and nettles. It's a green style from start to finish, capped off by lime-like acids.
View More
Giesen

Giesen

View all wine
Giesen, Marlborough, New Zealand
Video of winery
If it weren’t for the heat and the snakes, the Giesen brothers could well have settled in Australia. But after suffering in 40 degree temperatures and an incident involving a snake in a swimming pool, Theo Giesen decided that New Zealand was a more attractive option. Australia’s loss has been New Zealand’s gain. Theo and Alex were the first to arrive in New Zealand on their equivalent of an OE. They had initially planned to start a stone company, along similar lines to their family business back in Germany, but instead they bought land in Burnham, just outside of Christchurch, and planted vines. At the time, it was the southern most vineyard in the world… and many people thought they were a little crazy.

While the brothers had some experience in growing grapes – their family had ‘hobby’ vines back in Germany – neither Theo nor Alex knew how to make wine. So it was up to Marcel to learn. Four years later, Marcel, now a qualified winemaker, joined his brothers in New Zealand.

A lot has changed since those early days, but even though they are now old hands at the business, the brothers are all still very involved. They work closely with the winemaking and vineyard team, and they all still get a kick out of producing world class wine. The thrill of a new vintage never goes away.

Marlborough

View all wine

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.

Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.

Sauvignon Blanc

View all wine

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

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or 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.

LIM175850750_2010 Item# 111123