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Lake Chalice Cracklin' Savie Sauvignon Blanc

Sauvignon Blanc from Marlborough, New Zealand
  • WW90
13.5% ABV
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3.9 14 Ratings
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3.9 14 Ratings
13.5% ABV

Winemaker Notes

Pale straw with green hues, and some little bubbles in the glass. This wine displays intense aromas of passionfruit and blackcurrant. A crisp, medium bodied, wine bursting with classical varietal flavors of passionfruit, blackcurrant and gooseberry, with a hint of sparkle.

Enjoy on its own or pair with seafood, white meat, antipasto or whatever you've got on the barbeque. This is a tasty crowd-pleaser.

Critical Acclaim

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WW 90
Wilfred Wong of Wine.com
Light straw color; pleasant aroma, flowers, core fruit and citrus aroma; medium bodied, just a bit of threshold sugar (but seems mostly dry), teeth biting acidity, well balanced; citrus peel flavors, mineral, bright; medium finish, chalk and mineral aftertaste. This is a pretty neat wine, fun, a bare hint of sugar, mostly on the dry side, yet easy and refreshing at the same time.
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Lake Chalice

Lake Chalice Wines

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Lake Chalice Wines, New Zealand
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Named after a lake high in the hills surrounding the Marlborough plains, Lake Chalice Wines grew from a friendship between viticulturist Phil Binnie and winemaker/raconteur Chris Gambitsis. Their ruggedly stony 30-acre Falcon Vineyard in Wairau Valley yields small quantities of intensely flavored fruit that is carefully crafted into a range of delicious, character-filled wines that emphasize depth and length of flavor.
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Marlborough

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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.

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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. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and 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-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

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 matches well with complex seafood and chicken dishes.

Sommelier 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.

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