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Spy Valley Sauvignon Blanc 2012

Sauvignon Blanc from Marlborough, New Zealand
  • WS88
13% ABV
  • WE91
  • WS90
  • WE90
  • WS90
  • WS89
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4.0 2 Ratings
13% ABV

Winemaker Notes

Pale straw in color. Classic Marlborough aromas of grapefruit, elderflower and a fusion of tropical fruits. Crisp and fine with a silken mouthfeel. Pure fruit flavors that persist through to a dry finish.

Critical Acclaim

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WS 88
Wine Spectator
The succulent green apple, passion fruit and lime peel flavors are showcased here, with mineral and floral details matched to a light and extremely refreshing body.
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Spy Valley

Spy Valley

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Spy Valley, , New Zealand
Spy Valley
The brand name Spy Valley is derived from the presence of a satellite communications monitoring station within a few kilometers of the winery. Situated on the sunny southern side of Marlborough's Wairau Valley, nestled on the terraces of the Omaka River are the vineyards of Johnson Estate. Established in 1993 by the Johnson family, Johnson Estate was one of the pioneering vineyard companies in the Marlborough sub-region and remains family-owned. Eight varieties of grapes grow over 380 acres of free-draining, stony soils producing exceptional fruit for Spy Valley Wines. In ten years, production has risen to place Spy Valley as one of Marlborough's leading family-owned companies. Youthful and exuberant wines are crafted using modern winemaking techniques by winemaker Paul Bougeois and his team.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

MSW9945121_2012 Item# 120619

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