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Ponga Sauvignon Blanc 2017

    750ML / 12.5% ABV
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    4.2 13 Ratings
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    4.2 13 Ratings
    750ML / 12.5% ABV

    Winemaker Notes

    Pale straw in appearance with brilliant clarity. Vibrant aromas of ripe citrus and tropical fruits on the nose lead into a refreshing palate full of white peach and grapefruit. The crisp and clean aromas are accented with chalky, mineral tones. A vibrant wine with great acid backbone and a deliciously satisfying finish.

    Enjoy with a wide variety of seafood, especially Pacific oysters on the half-shell, or simply as a brilliant aperitif.

    Critical Acclaim

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    Ponga

    Ponga

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    Ponga, New Zealand
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    For the casual wine drinker who seeks adventure, excitement, and knowledge through wine, Ponga is a bold, expressive New Zealand Sauvignon Blanc that shines through in category of traditional brand concepts, acting as a beacon for adventure, much like glowing underside of the Ponga fern used by natives to guide their path through this country’s mystical wilderness. Unlike other New Zealand Sauvignon Blanc brands that are either traditional estates or generic brand concepts, Ponga offers a unique path to discovery of New Zealand’s wild side.

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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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    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.

    Tasting Notes for Sauvignon Blanc

    Sauvignon Blanc is a dry white wine. In its homeland, Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, Sauvignon Blanc 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 Food Pairings for Sauvignon Blanc

    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 Secrets for Sauvignon Blanc

    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.

    WBO30197409_2017 Item# 392876

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