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New Customers Save $30* with code OCTNEW
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Monkey Bay Sauvignon Blanc 2009
AROMA: Tropical fruit-driven aromas of pineapple and gooseberry complemented by hints of pink grapefruit, capsicum, and cut grass.
PALATE: Monkey Bay Sauvignon Blanc is crisp and refreshing, with vibrant flavors of ripe grapefruit, gooseberry and pineapple. Fresh, zingy acidity dominates the palate with some pleasant fruit sweetness providing some weight to the palate.
FOOD PAIRING: Enjoyable on its own or paired with chicken and seafood dishes.
Might the little imp have escaped from an American whaling ship that docked in Marlborough after stops in Africa or Indonesia? Or did the Englishman, addled by too much sun, or too much drink, mistake the native kiwi bird for a chimp? Whatever the real story may be, the idyllic spot became known as "Monkey Bay"—and so it is called to this day.
More than a century later, a few clever Kiwis put two-and-two together and from lush sauvignon blanc vineyards that had been planted nearby, they created a wonderfully fresh, world-class white wine called…Monkey Bay.
Like most secluded, pristine coastal areas in New Zealand,which often lie undiscovered by the majority of people, Monkey Bay is a very small, yet beautiful location tucked away on the Marlborough Coast. In close proximity to Monkey Bay you will find Rarangi, one of Nobilo Wine Group’s largest Marlborough vineyard sites. The Rarangi vineyard was planted with Sauvignon Blanc vines in 2000.
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.
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.
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.
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.