Mt. Beautiful Sauvignon Blanc 2018
The 2018 Sauvignon Blanc has great aromatic power with aromas of violet, fresh pear, and white stone fruits. On the palate, this wine is generous and full-bodied with lush stone and passion fruits. A creamy mouthfeel is balanced by a crisp citrus acid drive and great length of flavor.
Pair Mt. Beautiful Sauvignon Blanc with arugula and feta salad, pasta carbonara or freshly shucked
oysters on a sunny day.
Critical AcclaimAll Vintages
Smooth and rich with minerals and tangy fruit; fresh and long with layered complexity and a remarkable Old World quality
Beautiful wine comes from a beautiful place. Mt. Beautiful wines are the expression of the wild, rugged and breathtakingly scenic region of North Canterbury. Certified-sustainable and estate-grown, these distinctively restrained wines let the pure terroir shine through. Only eleven kilometers from the ocean, the vineyards are protected from harsh sea winds by their benevolent namesake, Mt. Beautiful. World-renowned scholar/entrepreneur and New Zealand native David Teece, spent two years searching for just this spot, where he could pioneer an undiscovered region and fulfill his dream of bringing the best of New Zealand to the world. In addition to winemaking, Mt. Beautiful operates three farms that produce wool for the Smartwool market, beef for the Japan market and lamb for the U.S. market. The Mt. Beautiful Two Rivers Café and Wine Tasting Room is located in central Cheviot where locals and travellers alike can enjoy a diverse menu featuring local produce, meats and cheeses.
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.
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.
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.