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The Crossings Sauvignon Blanc 2008

Sauvignon Blanc from New Zealand
  • WE89
  • WS89
0% ABV
  • WW89
  • WE90
  • WS87
  • WS89
  • JH94
  • WE90
  • WE90
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4.5 2 Ratings
0% ABV

Winemaker Notes

The color is bright with a fresh softly green hue. The bouquet has subtle yet exotic notes of white peach and pink grapefruit, that complement gooseberry and passionfruit aromas. On the palate is lifted stone fruit and citrus is framed by a finely textured palate and zesty acidity with a classic Awatere flinty mineral background.

Food Matching: Baked whole fish, couscous and fresh tasty salads

The Marlborough region, at the north eastern corner of the South Island of New Zealand is recognised throughout the world as the source of stunning cool climate wines. With vineyards established in 1996, The Crossings is one of a small group of pioneering Awatere Valley winegrowers. Recognised as a distinct sub-region of Marlborough, the Awatere Valley's low vigour soils and dry climate produce grapes with intense fruit flavours, infused with a delightful minerality. We take our name from the location of the ford used by early settlers to cross the fast flowing Awatere River. The river forms a pristine southern boundary to our three vineyards, Medway, Willow Flat and Brackenfield Estate. Our passion is to produce truly stunning wines, with energy, skill and determination. We take our inspiration from the outstanding natural beauty of the land and have an abiding commitment to sustainability, which infuses every aspect of our craft.

Critical Acclaim

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WE 89
Wine Enthusiast
A reliable source for Marlborough Sauvignon Blanc and Pinot Noir, The Crossings 2008 features melon and fig aromas that blend seamlessly with more citrusy, herbal flavors. It’s a medium-bodied wine with a refreshing finish of grapefruit and wet stones.
WS 89
Wine Spectator
Light and zingy, with a warm-pebble aroma wafting through the lime and other citrus character, lingering on the bright finish. Drink now. Tasted twice, with consistent notes.
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The Crossings

The Crossings

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The Crossings, New Zealand
2008 Sauvignon Blanc
We have arrived at The Crossings in 2002 after a seven year development journey. This began in 1995 when an exceptional site in the upper reaches of the Awatere Valley was identified. The site, with its massive clay cliffs acting to trap heat, its low frost incidence and the devigorating outwash gravel soils, was just perfect to produce classic Awatere wines of outstanding quality. The first vineyard development was made possible by the investment from a group of New Zealanders each sharing an interest in wine and the desire to invest in this unique opportunity. Interest was sufficient to allow for the development of a further two Awatere vineyards to compliment the initial vineyard in terms of terroir and flavour coming from the grapes grown on each site. By 2000 there were over 400 enthusiastic investors taking a keen interest in the vineyards and wine making developments, each calling The Crossings "our wine". From the beginning The Crossings had outstanding land, great vineyards, tremendous support and a dedicated team to bring together the crucial ingredients to produce wines of stand-out quality. The first wines made in 2001 show the character of the vineyards and The Crossings philosophy of wine and viticulture. See what we mean; open a bottle and quietly explore corners of this magnificent valley in your own time.

New Zealand Wine Producer of the Year
International Wine & Spirit Competition 2014

New Zealand

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A relatively young but extremely promising wine-producing country, New Zealand is widely recognized for distinctive, aromatic Sauvignon Blanc. While this is indeed the country’s most planted and successful variety, it is certainly not the only one that is capable of delighting wine lovers—and in a very wallet-friendly manner, at that. The world’s most southerly vineyards are found here, with significant climatic variation both between and within the warmer North Island and the cooler South Island. Overall, the climate is maritime, with plenty of rainfall as well as abundant sunshine. Producers have almost unilaterally embraced cutting-edge winery technology, resulting in clean, high-quality wines at every price point.

Sauvignon Blanc is at its best in Marlborough but thrives throughout the nation, known for its trademark herbaceous and vegetal character. This pungent, aromatic variety accounts for an overwhelming majority of the country’s exports. Chardonnay is the second-most important white variety and takes on a supple texture and citrus and tropical fruit aromas in Gisborne and Hawke’s Bay, respectively. Pinot Noir, trailing behind Sauvignon Blanc in national production numbers, is at its best in Central Otago, the southernmost winegrowing region in the world. These wines are known for bright, juicy red fruit. Taking cues from the wines of Alsace, aromatic varieties like Pinot Gris, Riesling, and Gewürztraminer shine in Martinborough, while red Bordeaux varieties like Cabernet Sauvignon and Merlot have found success in Hawke’s Bay. Throughout New Zealand but especially in Marlborough, Pinot Noir and Chardonnay are used to produce traditional method sparkling wine.

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.

ULL87103_2008 Item# 100285

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