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New Customers Save $30* with code JUNENEW30
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Te Kairanga Sauvignon Blanc 2004
This Sauvignon Blanc displays a light straw color with a subtle green tinge. It has lively ripe fruit aromas of capsicum and citrus with an underlying hint of riper pineapple characters. The palate is fresh and crisp with firm acidity giving good balance, structure and length. This wine is ready to drink now. Enjoy as an aperitif or with chicken, fish, shellfish, oysters, salmon, salads and pasta.
"Loads of pepper and spices are intermingled with candied grapefruits in the nose of the 2004 Sauvignon Blanc. A fine value, it offers a rich mouthful of apricots and gooseberries in a fresh, silky, medium-bodied, balanced format." 87 pts- Wine Advocate, Robert Parker
Every year, sunshine and the seasons vary in the vineyard. Each year, nature works a different magic in the grapes. As a small winery Te Kairanga is free to express these differences in the subtle variations of the wines from vintage to vintage.
Pronounced “tee kigh-runger”, Te Kairanga is a traditional Maori place name (Maori are Polynesian people), meaning “where the soil is good and the food is plentiful”. However you pronounce it, it means - great wine!
Part of the Wairarapa region in the southern end of the country’s North Island, Martinborough is a bucolic region full of artisan, lifestyle wine producers. Above all else, their goals are to tend vineyards for low yields and create wines of supreme quality. Pinot noir is the main grape variety here, occupying over half of the land under vine.
Comparing topography, climate and soils, the region is nearly identical to Marlborough except that it produces top quality reds on the regular.
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.
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.
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.