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Mt. Beautiful Sauvignon Blanc 2014

Sauvignon Blanc from Canterbury, New Zealand
  • WS89
  • WW89
0% ABV
  • WS89
  • W&S90
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Winemaker Notes

Mt. Beautiful Sauvignon Blanc pushes the boundaries of the typical New Zealand flavor profile. By highlighting floral aromatics and tropical flavors, toning down the grassiness and bringing a creamy mid-palate all the way through to fresh cantaloupe melon like crispness on the finish, we have set a new precedent for New Zealand Sauvignon Blanc.

Critical Acclaim

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WS 89
Wine Spectator
Made in an appealing, fleshy style, with peach, nectarine and mango notes and a core of perfectly ripe, juicy melon flavors. Lime zest and white flower aromatics emerge on the finish.
WW 89
Wilfred Wong of Wine.com
The 2014 Mt. Beautiful Sauvignon Blanc does an excellent job in defining it category. The wine shows dried herbs, stays bright on the palate, and finishes with a crisp touch. This wine pairs perfectly with simple shellfish entrées. Drinks well now. (Tasted: October 21, 2016, San Francisco, CA)
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Mt. Beautiful

Mt. Beautiful

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Mt. Beautiful, Canterbury, New Zealand
Video of winery

Scholar Entrepreneur, and New Zealand native David Teece, and his wife Leigh, believe his homeland “produces some of the best products in the world and aficionados everywhere should have a chance to experience them.” Mt. Beautiful Winery from North Canterbury reflects their passion for New Zealand. By producing elegant, certified-sustainable, estate-grown wines, David and Leigh have found a way to truly encapsulate in the bottle, the climate and the richness of the land. Mt. Beautiful is uncompromising in quality and faithful to the terroir.

As pioneers of the North Canterbury region, Mt. Beautiful’s owners David and Leigh were looking to invest in David’s homeland in a way that would allow expression of their passion for farm-to-table food and wine, while energizing the community to which they are so genuinely committed. By creating Mt. Beautiful Winery and adopting certified-sustainable practices, we are able to be dedicated guardians of the land, and good stewards of our heritage.

Canterbury

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On the central east coast of the South Island, Canterbury includes a collection of small and varied subregions. The region is cool and dry with low rainfall and light, infertile soils. Sauvignon Blanc and Pinot Noir are well-suited here, with Pinot Gris in third place.

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.

RAE580003_2014 Item# 145438