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Flat front label of wine

Matariki Sauvignon Blanc 2005

Sauvignon Blanc from Hawkes Bay, New Zealand
  • W&S91
  • WE90
0% ABV
  • W&S91
  • WE90
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3.0 2 Ratings
0% ABV

Winemaker Notes

100% Hawke's Bay Sauvignon Blanc, this wine shows ripe passionfruit and delicate tropical fruit aromas and hints of gooseberry. Delicious fresh wine with a lovely balance of acid and fruit sweetness. The finish is lively and lingering. Perfect to have as an aperitif or with pan fried snapper or tempura oysters

Colour: Straw with green tinges and brilliant clarity

Aroma: Ripe passionfruit with complex delicate tropical fruit aromas and hints of gooseberry.

Palate: Delicious fresh wine with a lovely balance of acid and fruit sweetness. The finish is lively and lingering. Perfect to have as an aperitif or with seafood and salads.

Critical Acclaim

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W&S 91
Wine & Spirits
WE 90
Wine Enthusiast
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Matariki

Matariki

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Matariki, Hawkes Bay, New Zealand
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Matariki is a family owned Hawkes Bay winery born from a passionate belief of the proprietors, John and Rosemary O’Connor, that great wines are made in the vineyard. In 1981, they instinctively recognized the potential of Gimblett Road in Hawkes Bay as a unique and exceptional wine-producing area.

Now, as owners of the largest individual vineyard in Gimblett Road, they are proud to be a part of what is described as "one of the best vineyard areas in the country" and which produces numerous national and international award-winning wines.

Hawkes Bay

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An eclectic region on the east coast of the North Island, Hawkes Bay extends from wide, fertile, coastal plains, inland, to the coast range, whose peaks reach as high as 5,300 feet. While the flatter areas were historically more popular because they are easier to cultivate, their alluvial soils can be too fertile for vines. In the late 20th century, the drive for quality led growers to the hills where soils are free-draining, limestone-rich and more suited to producing high quality wines.

Over the passing of time, the old Ngaruroro River laid down deep, gravelly beds, which were subsequently exposed after a huge flood in the 1860’s. In the 1980s growers identified this stretch, which continues for approximately 800 ha, and named it the Gimblett Gravels. The zone has proven to be ideal for the production of excellent red wines, particularly Cabernet Sauvignon, Merlot and Syrah.

Today the area takes well-earned recognition for its Bordeaux blends and other reds. Expressive of intense stewed red and black berry with gentle herbaceous characters, Gimblett Gravels wines are suggestive of their cool climate origin, and on par with other top-notch Bordeaux blends around the globe.

Chardonnay is the top white grape in Hawkes Bay, making elegant wines, strong in stone fruit character. Sauvignon blanc comes in close behind, notable for its tropical, fruit forward qualities.

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.

UCW12471_2005 Item# 86673