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Flat front label of wine

Goldwater Sauvignon Blanc 2013

Sauvignon Blanc from Marlborough, New Zealand
    13% ABV
    • RP87
    All Vintages
    Currently Unavailable $15.98
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    13% ABV

    Winemaker Notes

    Our Sauvignon Blanc shows the influence of our unique climate and complex soils. After harvesting, we gently press the fruit and coldsettle the juice before transferring to temperature controlled stainless steel tanks for fermentation. The aromas and flavours are packedwith grapefruit, passionfruit and melon. The palate is crisp, bold, well balanced and refreshing

    Blend: 100% Marlborough Sauvignon Blanc

    Critical Acclaim

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    Goldwater

    Goldwater

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    Goldwater, Marlborough, New Zealand
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    Goldwater was founded in 1978, making us among the oldest wine producers in New Zealand. Still revered as a pioneering producer in the Wairau Valley, Goldwater is renowned for bright fruit flavors and extraordinary textures. For more than three decades our talented viticultural and winemaking team has worked diligently to create wines that mirror the character and personality of our unique coastal region. 

    From the distant silhouetted mountains behind us to the indigo blue ocean before us, the Marlborough countryside is world famous and undeniably romantic. Our home, the celebrated Wairau Valley, is a place of wistful beauty and extraordinary terroir. There is a windswept elegance to Marlborough’s famed Wairau Valley, it is both the heart of the of the district and home to some of the country’s most famous wines. The region takes its name from the Wairau River, which flows from the alpine ranges in the west to the ocean at Cloudy Bay. Wines from the Wairau Valley are rich, elegant, generous and concentrated.


    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.

    PIN353227_2013 Item# 128720